Soup is almost magical in its qualities don't you think? It's a meal in one, it's chock full of vegetables and all good things guaranteed to make you feel stronger and healthier, it practically cooks itself - just some light chopping and stirring required, it usually tastes wonderful and it's REALLY hard to mess up.  I'd say that pretty much constitutes magical but then I'm generally not hard to please. I made this yesterday and got creative with the spices, I'm glad I did, see what you think. If spice is not your thing, add a large rosemary sprig to the pot while sauteing and cooking - it will smell wonderful.

Minestrone Soup.

3 tablespoons olive oil

1 large onion, peeled and finely chopped

4 carrots, peeled and diced

4 sticks of celery, diced

1  fennel, diced

1 teaspoon sumac

1 tablespoon cumin

1 teaspoon red pepper flakes

Salt and pepper

1, 14oz can cannellini beans

32 oz chicken stock

1 tablespoon tomato paste

1 packet baby spinach

Parmesan - to serve

In a large pan or soup pot heat the olive oil, saute the onions for 5-7 minutes until translucent. Add the carrots, celery, fennel and spices.

Saute for a further 5 minutes.  Add the beans and cook for a further 2-3 minutes.

Add the stock and tomato paste, bring to the boil, turn down to a simmer, partially cover and allow to cook until the vegetables are cooked through but not mushy, about 20 minutes.  Add the spinach when the vegetables are cook, it will wilt in the heat.

Serve with a wedge of Parmesan to grate into the soup, slices of grilled bread and a glass of hearty red wine.