4 fluid ounces cannellini beans, drained
8 ounces grated carrots
4 ounces sliced fresh mushrooms
1 onion, finely chopped
3 potatoes, peeled and cubed
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped celery
Bring a large pot of lightly salted water to a boil. Add cannellini beans and cook almost to boiling, stirring frequently. Cool slightly.
Remove from heat. Add carrots and mushrooms to boiling. Cover with onion and potatoes; cover. Heat until potatoes are tender; drain.
Stir in olive oil, salt, pepper, celery and salt. Cover; simmer over low heat for 30 minutes.