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.