| 2 sticks | celery |
| 1 | onion, finely chopped |
| 2 | carrots, diced |
| 2 | baby eggplant, diced |
| 2 | zucchini, diced |
| 6 | large flat mushrooms, or 15 button mushrooms, diced |
| olive oil |
| 1 tin | chickpeas, drained and rinsed well |
| 1 tin | borlotti beans |
| 1 tin | butter beans / bean mix / whatever beans you like |
| 1 tin | crushed tomatoes |
| lots | chopped parsley |
| a handful | freshly grated parmesan |
| freshly ground pepper |
In a large saucepan, fry the onion, celery and carrot until the onion starts to soften. Add the other vegies and saute for a couple of minutes. Tip into the pan the chickpeas and borlotti beans, and the tomato. Tip in a tin or two of water too, and perhaps a glass of red wine. Keep stirring until the soup starts to simmer, then let it cook for 15 -30 minutes, until the vegetables are tender. Meanwhile, put the other tin of beans in the blender and pulse till they're a puree.
Five minutes before serving, add the parsley and the pureed beans, stir through, and bring back to a simmer. Taste for seasoning and adjust if necessary. Serve with bread or herb scones, and pass the cheese separately.
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