A mediterranean soup laden with the goodness of vegetables and legumes. Easy and speedy to prepare.
Gently fry the leeks, carrots and celery in a little oil in a large stock pot. When the leek has started to soften add the cannellini beans, diced potatoes and tomatoes. Then add the cheese rind. Pour in the hot stock and bring the soup to the boil. Turn the heat to medium and allow to simmer for 30 minutes or until vegetables are soft. Season with salt and pepper if necessary and remove the cheese rind. Serve in generous bowls accompanied by with crusty bread. Yasou!