Vegetable and bean soup

A soup like this almost passes for a stew as it is so laden with delicious seasonal vegetables and creamy beans. I like to load it with fresh fragrant herbs. It is also great reheated the next night, as the flavours get better.

Serves 46

310g can borlotti beans (pinto)

310g can cannellini (haricot) beans

1⁄2 cup olive oil

1 1⁄2 tsp tomato paste

4 cloves garlic, crushed

1 onion, diced

1 stalk celery, diced

1 carrot, peeled, small dice

1⁄2 fennel bulb, thinly sliced (optional)

2 tomatoes, peeled, roughly chopped

1 zucchini, sliced into 4mm rounds

6 leaves kale, stems removed and leaves roughly chopped

6 basil and mint leaves, torn handful flatleaf parsley, roughly chopped

1 Tbsp fennel fronds, roughly chopped

Method

In a small pot, add the onions, celery, carrot, fennel and crushed garlic and the oil, reserving 2 Tbsp for serving. Cook over low heat, turning occasionally, until the vegetables have softened (5 minutes). Stir in the tomato paste. Cook, stirring occasionally, until darkened slightly (4 minutes).

Add the chopped tomatoes, zucchini and greens.

Pour over 11⁄2 litres vegetable stock, season lightly with salt and cracked pepper, bring gently to the boil.

Drain the beans and mash lightly. Add to the vegetables and simmer for 15 minutes.Stir in the herbs and turn off the heat. Serve with more extra virgin olive oil and crusty bread.