This is one of my favourite recipes that I developed while researching and writing Three Gold Coins. Perfect for these cooling nights!

Tuscan White Bean Soup

Ingredients

1 large leek (or 2 small ones)

2 garlic cloves

1 potato (I use Dutch Cream potatoes all the time, just because I love them the best)

1 parsnip

Half a head of cauliflower

1 carrot (optional… it will change the colour of your soup, but it’s a good way to use up vegetables in your crisper!)

2 cans of cannellini beans

4 cups stock (I use lamb bone broth)

Salt and pepper to taste

The leaves of a few sprigs of fresh thyme (just pick them, wash them and use your fingers to strip the sprigs)

2 Tbs lemon juice

Method

Chop all your vegetables.

1. Fry your leek and garlic in olive oil under fragrant.
2. Add the rest of the your chopped vegetables and mix thoroughly, allowing to cook for a few minutes.
3. Add water just to the top of the vegetables and simmer for ten minutes.
4. Add your stock and cook for ??
5. Allow liquid to reduce a little if it seems to watery, otherwise proceed to blending.
6. Blend half your soup until creamy then return to the pot. (Or blend three quarters, or even the whole lot. It depends how you like your soup.)
7. Add your salt, pepper, thyme and lemon juice and heat through.
8. Serve with sprigs of thyme for garnish and a side of crusty bread