Chunky Autumn Veg Soup

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.