Time: 1 hour 15 min  Serves: 4  Difficulty: Easy

Ingredients:

• 1/4 cup olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, chopped
• 1 medium carrot, coarsely chopped
• 1/4 cup tomato paste
• 2 medium tomatoes, chopped
• 1.5 litres (6 cups) vegetable stock
• 200g pumpkin, coarsely chopped
• 1 medium parsnip, chopped
• 1 small zucchini, chopped
• 400g can cannellini beans, rinsed and drained
• 3 cups chopped kale

Method:

1. Heat oil on medium, then add onion and cook for 3 minutes or until soft.
2. Add the garlic and carrot and cook for another 3 minutes.
3. Add the tomato paste and cook for 1 minute.
4. Stir in the tomato, stock, pumpkin and parsnip.  Bring to the boil, then simmer for 40 minutes, adding some water if needed.
5. Add the zucchini, beans and kale to the pot and cook for another 5-10 minutes.

*As always, substitute ingredients for whatever you have on hand.  In the pictured soup, I used cauliflower instead of parsnip and four bean mix instead of cannellini beans.