Step 1

Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.

Step 2

Drain and rinse the cannellini beans and add these along with the tomatoes and stock.

Step 3

Bring to the boil and simmer for 20 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.

Step 4

Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.