This traditional Italian soup has come back into fashion over the last few years thanks to the chefs at various restaurants. You can make it with any leftover vegetables or pastas, which makes it cheap and versatile.

• Gluten Free
• Vegetarian
• Sugar Free
• Soya Free
• Yeast Free
• Egg Free
• Nightshade Free

Serves 6

Ingredients

• 115g / 1 cup organic cannelloni beans, soaked overnight in cold water, drained and cooked in fresh water for about 1hr or according to instructions on the packet or use 2 x 225g/ 9oz cans sugar-free organic cooked beans, rinsed
• 2 tablespoons organic cold pressed extra virgin olive oil and a little extra for drizzling
• 2 medium-sized organic carrots, finely chopped
• 1 large organic red onion, finely chopped
• 3 sticks organic celery, finely chopped
• 2-3 large organic garlic cloves, finely chopped
• 155g / 5 ½ oz fresh organic spring greens, tough stalks discarded, leaves finely shredded
• 1.5 litre / 6 cups allergy-free strong vegetable stock (bouillon)
• A few sprigs fresh organic thyme
• About 8 large organic sage leaves, shredded
• A good handful organic parsley, finely chopped
• Sea salt (optional) and freshly ground black pepper
• A pinch of organic ground cloves
• 100g / 3 ½ oz cooked allergy-free pasta (penne, farfalle, macaroni etc.)

Optional

• Freshly grated hard organic goat's cheese to serve

Method

First prepare the beans.

Heat the oil in a large pan, add the carrots, onion and celery and cook gently until softened.

Add the cooked, drained and rinsed cannelloni beans, garlic and spring greens and cook for a couple of minutes. Stir in the stock (bouillon), thyme leaves, sage, parsley, seasoning and cloves, bring to the boil and simmer for about 20 minutes or until all the vegetables are tender.

Stir in the cooked pasta, adjust the seasoning and serve sprinkled with the grated cheese, if using.