Getting in your daily vitamin requirements has never been easier, or more delicious, with this fantastically rustic soup.
Representing the colors of fall, a bowl of this steaming delight is perfect for crisp, fall weather.
1 large leek, sliced
2 carrots, diced
1 onion, chopped
2 sticks celery, diced
1 potato, diced
1 Zucchini, diced
1 lb. tomatoes, diced
3 ½ pints vegetable broth or chicken stock
Piece of Parmesan cheese rind
Salt and black pepper – to taste
1 14 ½ oz. can of Borlotti beans, or Northern beans, drained
1 cup fresh spinach leaves, roughly chopped
2 ½ oz. tiny pasta shapes, such as farfalline or ditalini
In a large stockpot, place the prepped leek, carrots, celery, potato, zucchini, tomatoes, water or stock and a piece of Parmesan rind, season.
Bring to the boil on the boiling plate and then simmer for about 45 minutes on the simmering plate. Add the drained Borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes.
Remove the Parmesan rind and serve in bowls accompanied by crusty bread.
Alternative cooking method
Make as above and bring to the boil, cover and simmer for 5 minutes. Transfer the covered stockpot to the floor of the simmering oven and cook for 1 hour. Complete as above. Alternatively, use the roasting or baking oven when on slumber.