Mushroom and white bean cassoulet with mustard polenta recipe

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks sliced
• 2 celery stalks sliced
• 2 carrots diced
• 3 garlic cloves sliced
• 2 bay leaves
• 2 tbsp thyme leaves
• Pinch cloves
• 1/2 tsp caraway seeds
• 100g button mushrooms
• 100g mushrooms
• 750ml vegetable stock
• 2 tomatoes chopped roughly
• 1 tsp sea salt
• Pinch black pepper
• 1 tbsp balsamic vinegar
• 2 cans cannelloni beans drained
• 150g spinach shredded