Lots of different recipes from The Graun, though it’s more of a throw beans & veg in the pot. Cavolo is compulsory for me, & I like to use borlotti beans. It’s also nice with pasta, though this doesn’t seem to improve the texture if it lasts as long as day 2.
Today’s version:
Two large garlic cloves, crushed & left to oxidise whilst the onions sautee.
2 large onions chopped & sauteed in enough rice bran oil ti slightly caremalise ( I add a slosh of olive oil at the end, but it can also be made oil free if that floats your boat).
2 litres of water, 2 vegetable stock cubes, 1 teaspoons mixed herbs, a bay leaf (a chunk of parmesan rind & a good slosh of red wine is optional. I added nutritional yeast & a dash of liquid aminos).
3-4 sticks of celery, finely chopped
2 tins beans or soaked & partially cooked beans ( borlotti, canelli are nice, puy lentils are excellent).
3-4 grated carrots
200g chopped chestnut mushrooms
300g chopped green beans
200g shredded cavolo nero
Lots of black pepper
I add the veg in this order as some I like well cooked, & the beans & cavolo a wee bit crunchy.
I having this with a quarter of a seeded sourdough baguette & avocado. 
LOTS of other recipes:
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lentil and vegetable soup with crispy black chick peas
