Serves 4

I made this soup in response to a minestrone I was given at an Italian restaurant in Wiltshire that was like drinking a rugby XV’s bath water. I’ve always been a fan of the humble bean, and this soup shows why – it’s really simple but fantastically satisfying. When making soup, always bring the stock to the boil before adding to the other vegetables: both the flavour and colour will benefit. Substitute canned beans, if you wish, to save on the time and you have a fast, nutritious supper dish.

500g cannellini beans, soaked in cold water for 8-12 hours
2 tbsp olive oil, plus extra to drizzle
2 garlic cloves, chopped
3 tbsp chopped parsley, plus extra to garnish
1 onion, finely chopped
1 leek, finely chopped
2 carrots, peeled and sliced
4 sticks celery, sliced
1 litre chicken stock
Freshly ground salt and pepper
4 slices toasted ciabatta

1 Drain the soaked beans and rinse thoroughly, then place in a large saucepan, cover in water and bring to the boil. Boil for 10 minutes, then lower the heat to a simmer and cook for a further 11ž2 hours.

2 Heat the oil in a large saucepan and add the garlic. Cook for a minute, add the parsley and the vegetables, then cook for a further 2-3 minutes.

3 Meanwhile, bring the stock to the boil. Add to the vegetables. Simmer for 10 minutes. Add the beans and cook for a further 10 minutes. Adjust the seasoning.

4 Place the toasted ciabatta in four warmed serving bowls and ladle over the soup. Scatter over the extra parsley and drizzle with olive oil before serving.

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