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.
Serves 8
1 large leek, washed and sliced
2 carrots, diced
1 onion, diced
2 sticks celery, diced
1 potato, diced
1 courgette, diced
450g tomatoes diced or use 400g can chopped tomatoes
2 litres hot vegetable stock
Piece of Parmesan cheese rind (omit for vegan)
Salt and black pepper
400g can borlotti beans, drained
50g spinach leaves, sliced
75g tiny pasta shapes, such as farfalline
Preparation Time: 25 minutes. Cooking Time: 55 minutes.
1. Place the leek, carrots, celery, potato, courgette, tomatoes, stock and a piece of Parmesan rind (if using) in a 5 litre stockpot or saucepan and season.
2. Bring to the boil on the boiling plate, hotplate on boiling setting or induction hob on high.
3. HOTPLATES: Simmer for about 45 minutes on the simmering plate or reduce to simmering setting or medium low on the induction hob. CAST OVEN: Alternatively, cover and simmer for 5 minutes. Transfer the covered stockpot to the floor grid placed on the floor of the simmering oven or oven on B1 setting and cook for 1 hour.
4. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 10 minutes until pasta is cooked.
5. Remove the Parmesan rind and serve in bowls accompanied by crusty bread.
