Recipes | Soups & Stews

I call this a soup (largely because it’s my take on Ribollita, the Italian soup), but it’s so thick and filing, to me it’s more of a stew – being it needs nothing to go with it, just a big bowl and a spoon. Serves 4 | Prep: 10 mins + Cook: 27 mins Ingredients 1 tbsp olive oil 3 small onions – diced 3 carrots – diced 3 courgettes - diced 3 sticks of celery – diced 3 cloves of garlic - minced or grated 1 tsp fennel seeds 1 tsp dried oregano ½ tsp dried chilli flakes ½ tin ancho

A simple lunch or dinner for two – packed with protein, fibre, good fats and flavour!