Heat the oil in a pan, add the onions, carrots and celery.
Reduce the heat and and cover the pan,
Gently cook (sweat) for 10 mins.
Add the beans and the stock and season to taste.
Bring to the boil and then turn down heat to a simmer.
Cook though for another 15mins.
Serve with a dollop of creme freshe, some grated parmasan and crusty bread.
Sweating the vegetables for 10 mins allows the trapped water to slowly move through the veg. softening it and bringing a sweeter, buttery flavour that compliments the beans..
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