Vegetable Soup

Instructions

1. Put the beans in a large bowl, cover with cold water and soak overnight. Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain. Meanwhile, heat the oil in a large saucepan. Add the leek and onion and cook over medium heat for 2-3 minutes without browning, or until the start to soften. Add the carrot, celery and zucchini and cook for 3-4 minutes. Add the tomato paste and stir for a further 2 minute. Pour in the stock and 40 fluid ounces of water and bring to a boil. Reduce the heat to low and leave to simmer for 20 minutes. Add the pumpkin, potato, parsley and beans and simmer for a further 20 minutes, or until the vegetables are tender and the beans cooked. Season to taste. Serve immediately with crusty wholemeal or wholegrain bread. Hint: To save time use canned beans.