Instructions

• 1. Slice the leek and courgette, then cut each courgette slice into 4 pieces.
• 2. If the mushrooms are big, cut them into bite-sized chunks.
• 3. Heat the oil in a frying pan and gently sauté the leek and courgette for 5 minutes, then add the mushrooms and cook for another 5 minutes.
• 4. Add the stock and lemon juice, then cook for about 8 minutes under cover.
• 5. Add the drained beans and warm through.
• 6. Turn off the heat and add the lemon zest, parsley and minced garlic.
• 7. Serve lukewarm.

• Servings : 4
• Ready in : 00:25 Minutes
• Dish Type(s) : Budget, Everyday, Lunch, Main, One Pot, Quick & Easy, Salad, Side, Supper
• Food Type(s) : Beans