With the wintery weather well upon us, we can think of nothing better than a warm soup to nourish tummies and add a lovely smell to the house whilst it's cooking!  As such we would love to share with you a recipe from the book - The Waldorf School Book of Soups.

Tuscan White Bean Soup in the Slow Cooker

This recipe is basic and can be adjusted in any way you wish.  The extra virgin olive oil is important.  I like to cook the soup overnight then refrigerate it for a day.  I then serve it that evening for more flavour.

1 cup onion, diced and sauteed in olive oil until soft

1 red or yellow capsicum, diced

2 small zucchini in small pieces

1 Tablespoon herbs of choice

1 large can white or other type beans, drained or 450g dried white beans, soaked and drained

grated Parmigiano Reggiano cheese for garnish

Put in slow cooker with 3 to 4 fresh chopped tomatoes or a large can of whole tomatoes.  Add 6-8 cups of liquid to cooker - water, chicken broth, vegetable broth or a combination.

Add the beans to the pot.  Add 2 to 3 Tablespoons of extra virgin olive oil, and herbs.  Cook 8 hours on high in slow cooker.

Drizzle with olive oil and sprinkle generously with grated Parmigiano Reggiano cheese and serve.

Sweet Italian sausage or other meats may be cooked and added before serving.

Serves 6-8