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. 

Recipe from Hassle Free, Gluten Free (Bloomsbury Absolute £22) which is out now

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.

Serves: 6

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Equipment

• Large stock pot

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Ingredients

• splash of olive oil
• 200g chopped pancetta or smoked bacon
• 1 leek, chopped
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 3–4 sticks celery, chopped (approx. 150g)
• 4–5 carrots, chopped (approx. 150g)
• 1 chilli (optional)
• 2 tablespoons dried mixed herbs
• 1 litre passata
• 1 litre gluten-free chicken stock
• 3 large kale leaves, stalks removed
• 1 x 400g can cannellini beans, drained
• 1 x 400g can green/puy lentils, drained
• freshly grated Parmesan, to serve
• sea salt and freshly ground black pepper

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Cooking Method

1.  Heat the olive oil in a large stock pot with the chopped pancetta, leek, onion and garlic, and sauté gently until translucent.
2. Add the celery, carrots, chilli and dried herbs and sauté for another 5 minutes.
3. Add the passata and chicken stock and cook for a further 5 minutes, then add the kale, beans and lentils and simmer for 7–8 minutes, until the vegetables are just cooked.

To serve

1. 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.