Tuscan bean soup

This is great as a hearty lunch, or as a winter starter. You can make lots and freeze it, or take it to work in a flask. Lovely jubbly!

For 4 portions, you will need:

• 2 tins of drained borlotti or cannellini beans (one of each might be nice)
• A litre of vegetable stock
• A couple of glugs of extra virgin olive oil
• 2 carrots, finely chopped
• 2 onions
• A tin of italian tomatoes
• 2 cloves of garlic
• 50g of chopped pancetta, if you like a little meat in your soup
• A couple of big sprigs of rosemary
• A bunch of parsley
• Salt and pepper

This easy recipe will take about 40 minutes to make.

1. Heat the oil in a big pot and add the onions, garlic and carrots. Soften them for about 5 minutes
2. Add the stock, rosemary and chopped tomatoes, then simmer for about 10 minutes
3. Add the beans and the chopped parsley, and the pancetta if you're using it, then add a big pinch of salt and pepper
4. Cover, simmer for about 25 minutes, then serve with warm bread

If you like, you can add more pepper and fresh parmesan when you serve it.