Bean and vegetable soup

Well, seeing as I have had major problems with my neck and arm, I'm not baking at the moment. I'm hoping this resolves soon, because I'm already sick and tired of being sick and tired!!

It's autumn and the nights are cool here. It is perfect weather for soups and stews. This is one of my favourites! It's light but satisfyingly filling - and very easy and quick to make, which means it is an easy throw together meal at the end of a long day at work. Or in my case, an easy but yummy meal to make when I really don't feel well enough to cook anything complicated.

Bean and Vegetable Soup

3 cloves garlic diced
3 spring onions sliced fine (or 1 onion)
3 carrots sliced
3 stalks celery sliced
1 parsnip sliced
1 tin cannelli beans
1 litre of your favourite stock + extra water if needed.
1 tsp fresh thyme



Lightly fry the garlic and onions till translucent. Add the rest of the ingredients and boil until veggies are tender - add in extra cup or so of water if it has reduced too much in the cooking.  Serve with crusty bread and butter. Leftovers taste even better the next day or can be frozen for later use.