Provençal vegetable soup

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This soup is just as good in summer made with fresh tomatoes and basil pesto stirred through it, as it is in winter with added canned beans to bulk it out. It is excellent for freezing.

 1 tbsp olive oil

 1 onion, finely chopped

 salt and freshly ground black pepper

 3 garlic cloves, finely chopped

 2 celery stalks, finely chopped

 2 carrots, peeled and roughly chopped

 sprig of tarragon, leaves finely chopped

 2 sprigs of rosemary


 14oz (400g) can tomatoes, blended until smooth

 3 cups hot vegetable stock, for

 both methods

 3 potatoes, peeled and chopped

 into bite-sized pieces

 11oz (325g) baby green beans or French or fine green

 beans, trimmed and chopped into bite-sized pieces

 1oz (30g) grated Parmesan cheese, grated (optional)


 in the slow cooker


   PREP


 15 MINS


 COOK


 10 MINS PRECOOKING; AUTO/LOW 8 HRS OR HIGH 4 HRS


 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic

 and celery and cook for a further 5 minutes or until the celery is soft.

 Stir in the carrots, tarragon, and rosemary and cook for a minute before transferring everything to the slow cooker. Stir in the puréed tomatoes and stock and cook on auto/low for 8 hours or

 on high for 4 hours. Add the potatoes for the last 15 minutes of cooking.

 When the potatoes are soft, add the beans and cook for 10 minutes, or until they are cooked but retain a bite. Taste and season, remove the rosemary, and ladle into warmed large shallow bowls.

 Sprinkle over the Parmesan, if using, and serve with some crusty French bread.

 traditional method    PREP 15 MINS COOK 1 HR

 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and celery and cook for a

 further 5 minutes or until the celery is soft.

 Stir in the carrots, tarragon, and rosemary and cook for a minute, then add in the puréed tomatoes and a little stock, and bring to a boil. Add the remaining stock and return to a boil, then reduce to a

 simmer, partially cover with the lid, and cook gently for about 45 minutes. If more liquid is needed, top up with a little hot water. Add the potatoes for the last 15 minutes of cooking.

 When the potatoes are soft, add the beans and cook for a further 10 minutes, or until they are cooked but retain a bite. Taste and season, remove the rosemary, and ladle into warmed large

 shallow bowls. Sprinkle over the Parmesan, if using, and serve with some crusty French bread.

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