Soak your porcini mushrooms in around 100ml of boiling water or until they are just covered.

Prep time. Chop your onions, celery, courgette and carrots into chunks and finely chop your herbs and garlic. Zest and juice your lemon.

Add your onions and carrots into a pan to cook first with some olive oil. Once those have reduced down slightly, add your celery and your courgette. After a couple of minutes also add your garlic, chopped herbs and chilli flakes

While that is cooking, drain your porcini mushrooms making sure to reserve the water. Chop then add into the pan along with your lemon zest.

Add the reserved mushroom stock to the pan along with your veg stock then add in your cannellini beans and water straight from the tin.

Roughly chop your tomatoes and add them in. Give everything a good mix.

Once all your veg has softened, add 250ml of boiling water to your pan and simmer for 10 minutes.

Chop your chard and basil and add to the pan after 5 minutes. Let it wilt then finally add in the juice of your lemon and a good grinding of black pepper. Season to taste and serve. I like to eat mine with some toasted crusty bread. Enjoy!