400g tin cannellini beans, drained (240g, or ~ 1¼ cups, when drained)
400g tin black beans, drained (240g, or ~ 1¼ cups, when drained)
400g tin kidney beans, drained (240g, or ~ 1¼ cups, when drained)
400g (~ 1⅓ cups) tinned tomatoes
400g tin cream of tomato soup (~ 1⅓ cups)
150ml (~ ½ cup) water
1 vegetable stock cube, crumbled
1 tsp dried oregano
Small bunch fresh parsley, chopped
3 tbsp creme fraiche (I used half fat) or cream cheese
Heat 1 tbsp oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are fairly soft.
Add the three tins of beans, tin of tomatoes, tomato soup, water and crumbled stock cube. Also add the oregano, and season to taste. Bring to a simmer. and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce. Add the parsley and creme fraiche, mix to combine, and serve warm.