My recipe
1 small cup of dried white kidney beans soaked overnight
3 sticks of celery
5 large carrots
2 cloves garlic
1 medium onion
5 large potatoes
1 Leek
A small bunch of thyme
3 sage leaves
salt and pepper to taste
2 pints of veg stock
Wash and cut up veg so that it is all of similar size
Heat some olive oil in a deep saucepan and add garlic, onions, and celery. Cook for 5 mins over a medium heat stirring while they cook.
Add the rest of the veg and herbs to the saucepan and cook for another 5 mins. Now add the pre-soaked kidney beans, and stock, and turn down heat to lowest setting and simmer for one hour stirring ocassionally. The liquid should have reduced, and you can now remove the sage leaves and thyme stalks if any are in the pot.
Blitz with a stick blender or pour into a blender and blitz till course or smooth. Return to the saucepan and add salt and pepper to taste.
Serve with homemade crusty bread.