Cover the porcini mushrooms with the hot vegetable stock and soak for 20 minutes. Meanwhile heat the oil in a large pan add the mushrooms, carrots, potato and green beans and gently fry for 3 to 4 minutes.
Add the thyme, sage and garlic and the porcini mushrooms with their soaking liquid, and the red wine. Bring to the boil, then simmer uncovered for 20 minutes until the vegetables are tender.
Stir in all the beans and then cook for a further 10 minutes.
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