We are delighted to share this recipe from Jane Devonshire which also features in her debut book. It’s packed with 100 easy to follow, tasty recipes designed for gluten intolerance and sufferers of coeliac disease but have been thoughtfully created with the whole family in mind. Everyday feel good dishes that are inclusive, suitable for family suppers and sharing with friends and which take the hassle out of catering for different dietary needs.
I love serving soup, especially when the kids came home from school, as it stopped them snacking on rubbish until the dinner was ready. I have adapted classic recipes to my family’s tastes – this soup is packed full of vegetables, and I use canned pulses instead of pasta to add substance.
Season with salt and pepper to taste, and serve with a really generous grating of fresh Parmesan.
Jane’s Tip: I always have a stockpile of different types of canned beans and pulses in my store-cupboard. I use them in minestrone soup instead of pasta and I think it’s an improvement. The pasta in the original version can go soggy, whereas with beans the soup can be eaten over a couple of days if kept refrigerated. Beans can also be added quickly to stews and curries to bulk out the ingredients and make them go further if you suddenly get more people for dinner – and the bonus is that they are a healthy addition.
Photography © Mike Cooper, 2018.