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2 carrots

2 celery stalks

2 medium onions

2 cloves of garlic

1-¾ quarts chicken or vegetable broth, preferably organic

Olive oil

1 - 15 ounce can of cannellini beans

2 cups cauliflower

2 cups broccoli

7 cups spinach leaves (7 ounces)

2 large ripe tomatoes

Sea salt and freshly ground black pepper

Extra virgin olive oil

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1. Peel and roughly slice the carrots; slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.

2. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 TBL of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 12 minutes, with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

3. Meanwhile, drain your beans. Break up the cauliflower and broccoli into small florets. Roughly chop the spinach. Quarter the tomatoes, removing any stalks.

4. Add the boiling broth to the vegetables in the pan. Add your cannellini beans, cauliflower, broccoli and quartered tomatoes. Give the soup a good stir, and bring to a boil. Reduce the heat and simmer for 10 minutes, or slightly more.

5. Add the spinach to the pan and cook for a further 30 seconds, then remove the pan from the heat. If you like your soup a little less chunky, you can take out half of it, blend it, then stir it back into the pan.

6. Season carefully with salt and pepper. Ladle the soup into serving bowls and finish with a drizzle of extra virgin olive oil.

Notes

PIMP UP YOUR SOUP

Try grilling, toasting or baking chunky croutons or slices of ciabatta bread

Tear in soft fresh herbs like basil, parsley and mint

All sorts of different cheeses can be crumbled and grated over, or stirred in

Try a nice dollop of creme fraiche or sour cream