This easy bean soup is just the thing to serve up in a big bowl in the middle of the table for the family to help themselves.
- 2 carrots
- 1 onion
- 1 celery stick
- 1 large potato
- 2 garlic cloves
- Fresh thyme
- 1 teaspoon of fennel seed
- Half a teaspoon of chilli flakes
- 1 can chopped tomatoes
- 1 can cannellini beans
- 100g greens (kale, spring greens, spinach)
- A large bread roll
- 25g vegetarian parmesan
- Salt and pepper
HEARTY FOOD MADE WITH LOVE
- Finely chop the carrot, onion and celery.
- Heat a tablespoon of oil in an oven proof pan, add the vegetables and soften for about ten minutes.
- Peel and wash the potato and roughly chop. Peel and finely chop the garlic. Take the leaves from two fresh thyme stalks. Discard the stalk.
- Add the potato, garlic, thyme leaves, fennel seed and chilli to the pan.
- Add the tomatoes, and beans (including the liquid from the can) and a can of water.
- Bring the pot to a simmer and cook until the veg is soft and the sauce reduced down.
- Heat the oven to 220c.
- Tear the bread into bite sized chunks and scatter over the top of the soup.
- Scatter over the cheese.
- Put the pot in the oven and baked until the bread and cheese have turned golden.
- Serve. Delicious with pesto.