Prepare all the vegetables. Cook the borlotti for 30–40 minutes until tender, allow to cool in their liquor (this can be done in advance), then drain well as their cooking liquor becomes rather murky and would spoil the soup. Cut the runner beans diagonally into thin strips; they may benefit from a brief preliminary boiling – 3 minutes in salted water. Dice the carrots, turnips, new potatoes, courgettes and tomatoes. Keep them separate. Cut the spring onions into 2 cm lengths, and remove the stalks from the spinach before roughly chopping the leaves.
In a large pan heat
Add the stock, turn the heat up, stir and bring to the boil. Turn the heat down again to medium and cook the soup somewhere between simmer and boil (slow boil to fast simmer) until the vegetables are done, about 30 minutes. Add the tomatoes, spinach and borlotti and cook for a further 10 minutes, stirring occasionally. Check the seasoning and serve.
© 1996 Alastair Little. All rights reserved.