TUSCAN-STYLE VEGETABLE SOUP

PREPARATION TIME 10 minutes COOKING TIME 35 minutes SERVES 4 INGREDIENTS

● 2 garlic cloves, finely chopped ● 1 celery stick, chopped ● 1 carrot, chopped ● 1 parsnip, chopped ● 1 onion, chopped ● 1 leek, white and pale green parts only, sliced and rinsed ● 2 tbsp olive oil ● 400g tin cannellini beans, drained ● 50g long grain rice ● 1.2 litres vegetable stock ● 150g kale or cavolo nero, shredded ● 3 tbsp green pesto ● 25g Parmesan, finely grated METHOD

1 In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often until soft, but not browned. Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes.

2 Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and finish with another serving of any remaining pesto and cheese on top of each bowlful. COOK’S TIP

If you want to batch cook and freeze the soup, after making, leave it to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.