Getting in your five a day has never been easier, or more delicious, with this rustic soup. A steaming thermos on a crisp country walk will keep everyone toasty.
1 large leek, sliced
2 carrots, diced
1 onion, chopped
2 sticks celery, diced
1 potato, diced
1 courgette, diced
450g (1 lb) tomatoes diced or use a can of chopped tomatoes
2 litres (3 1/2 pints) water or vegetable stock
Piece of Parmesan cheese rind (omit for vegan)
Salt and black pepper
1 x 410g can of borlotti beans, drained
50g (1 3/4 oz) spinach leaves, sliced
75g (2 1/2 oz) tiny pasta shapes, such as farfalline
Serves 6-8 as a main dish
1. Take a 9 litre stockpot and add the leek, carrots, celery, potato, courgette, tomatoes, water or stock and a piece of Parmesan rind (if using), then season.
2. Bring to the boil on the boiling plate and then simmer for about 45 minutes on the simmering plate. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes.
3. Remove the Parmesan rind and serve in bowls accompanied by crusty bread.
Alternative cooking method:
Make as above and bring to the boil, cover and simmer for 5 minutes. Transfer the covered stockpot to the floor of the simmering oven and cook for 1 hour. Complete as above.