The week that was...

First week back at school

Bella's first "Dance Spectacular" at the NRL

Working on finishing a "Rubble" for Eva

Lots of baking including Lemon and Coconut Slice and Crumpies from Jamie Oliver's Great Britain book

Feeding the hungry crew with a new delicious soup

Tuscan White Bean Soup

Ingredients

2 tablespoons olive oil

1 leek, halved and thinly sliced

1 large brown onion, finely chopped

1 tablespoon fresh thyme

4 garlic cloves, minced

4 fresh tomatoes, chopped

3 carrots, cut into 1/2 inch pieces

10 cups vegetable stock

3 medium potatoes, cut into 1/2 inch pieces

2 zucchini, cut into 1/2 inch pieces

1 cup grated parmesan cheese

100g baby spinach leaves

2 cans Cannelini beans, drained and rinsed

Method

1. Heat olive oil in a large pot over a medium heat.
2. Add onion, thyme and garlic, saute for 5 minutes
3. Add tomatoes and carrots and saute for 10 minutes
4. Add beans, stock and potatoes and bring to the boil. Reduce the heat, cover and simmer for 30 minutes
5. Add the zucchini and leek. Cover and simmer for another 15 minutes.
6. Uncover and add the baby spinach leaves, heating and stirring until just wilted.
7. Uncover and remove from the heat and stir in cheese just before serving. Season to taste.