This is hearty & tasty, serves 10-12 so great to freeze and have in the thermos for work: 1 cup dried borlotti or cannelini beans, 2 bay leaves, 6 cloves garlic minced, 4 celery stalks chopped, 2 medium red onions finely chopped, 4 carrots chopped, 2 potatoes diced, 1 tbsp dried oregano, 1 tbsp dried basil, 4 cups shredded chinese cabbage, 4 small zucchini chopped, 2-3 rashers of nitrate free bacon, 800ml passata, parmesan & fresh parsley to serve. Soak beans overnight, rinse then cook with bay leaf until soft, about an hour. Drain, set aside reserving 1 cup of cooking liquid. Add 1 desp coconut or olive oil into a large soup pot, add onion first, then bacon, celery and garlic. Cook gently for a few minutes then add carrots, potatoes and herbs, stir then add reserved water and the other ingredients. Bring to the boil, add extra water if needed then simmer until cooked. Serve with 1/4 cup chopped parsley stirred into each bowl and sprinkle the parmesan on top. This will keep you full, warm and energised. It covers all the nutritional bases too.