Tuscan Bean Soup

High in antioxidant value and anti-inflammatory properties, this soup offers a cornucopia of flavours and colours for the senses!

2 cups cooked cannellini beans

3 Tbsp extra virgin-olive oil

2 onions, finely chopped

4 garlic cloves, crushed

1 Tbsp fresh thyme leaves

1 Tbsp oregano

2 celery sticks, thinly sliced

2 carrots, diced

1 fennel bulb, trimmed and chopped

2 lbs/1 kg spinach, roughly chopped

3 ripe tomatoes, diced

4½ cups vegetable stock

freshly ground black pepper

freshly grated parmesan cheese

Serves 6

Heat the oil in a large saucepan over low to medium heat. Add the onions, garlic, thyme and oregano. Cook for 3 minutes or until soft. Add the celery, carrots, fennel and spinach. Cook for an additional 3 minutes or until spinach has wilted. Add the tomatoes, beans and stock and bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes until vegetables are tender. Season to taste with freshly ground black pepper, salt is optional. Top with freshly grated parmesan cheese.

Beans are a low fat protein and provide a good source of fibre, vitamins and minerals including iron, folate, magnesium, potassium and zinc.