RECIPE: Italian Inspired Root Veggie and Bean Soup

A great winter recipe for the entire family, serving up to 6 people! Submitted for Holistic Health magazine by Nina Kingsford-Smith, Nutritionist.

Ingredients

• 1 tbsp extra virgin olive oil 
• 1 leek 
• 1/4 tsp black pepper 
• 1 large potato 
• 1 parsnip 
• 1 swede 
• 1 carrot 
• 3 cups vegetable stock 
• 1 zucchini 
• Large handful of green beans 
• 400g can cannellini beans, rinsed and drained 
• 1/2 bunch parsley, finely chopped 
• A few large handfuls of baby spinach 
• 1/2 lemon, juiced 

1. Finely slice the leek. Chop all of the veggies into chunks. 
2. In a large pot over medium heat, add the leek and olive oil. Cook for 2-3 minutes or until the leek softens. 
3. Add the black pepper and potato. Cook for another 1-2 minutes, stirring regularly. 
4. Add the parsnip, swede, carrot and veggie stock. Cover with a lid and turn the heat up to high. Once boiling, reduce to a simmer and cook for about 15-20 minutes or until the veggies begin to soften. 
5. Add the zucchini, green beans and cannellini beans. If there isn’t enough liquid, add some water to your desired consistency (some people like their soup more liquidy, others like less). Cover with a lid again and simmer for another 15 minutes. 
6. Add the parsley, baby spinach and lemon juice 
7. Serve and enjoy!