Total Control User Handbook

Chunky Autumn Veg Soup
Getting in your five a day has never been easier,
or more delicious with this fantastically rustic soup.
A steaming thermos on a crisp country walk will
keep everyone toasty warm inside.
Take a 9 litre AGA stockpot and put in the leek, carrots, onion, celery,
potato, courgette, tomatoes, water or stock and a piece of Parmesan
rind, season.
Bring to the boil on the boiling plate and then simmer for about
45 minutes on the simmering plate. Add the drained borlotti beans,
spinach leaves and pasta to the stockpot, stir and simmer for another
6-8 minutes.
Remove the Parmesan rind and serve in bowls accompanied by
crusty bread.
Alternative cooking method
Make as above and bring to the boil, cover and simmer for 5 minutes.
Transfer the covered stockpot to the floor of the simmering oven and
cook for 1 hour. Complete as above. Alternatively, use the roasting
or baking oven when on slumber.
Serves 6-8 as a main dish
Ingredients
1 large leek, sliced
2 carrots, diced
1 onion, chopped
2 sticks celery, diced
1 potato, diced
1 courgette, diced
450g (1 lb) tomatoes diced or
use a can of chopped tomatoes
2 litres (3½ pints) water or stock
Piece of Parmesan cheese rind
Salt and black pepper
1 x 410g can of borlotti
beans, drained
50g (1¾ oz) spinach
leaves, sliced
75g (2½ oz) tiny pasta shapes,
such as farfalline
Salt and black pepper
12
Simmer