Vegetable Stock

In a large pot, add all the water, the Vegetable skins/peels/leftovers, garlic cloves, salt and pepper, 2 bay leaves and teaspoon rosemary to the pot. Bring to a boil over high heat, then turn down heat to a low simmer, stirring occasionally. Cook for 20-30 minutes. Taste and season with more salt if needed.
Using a sieve, remove all the vegetable skins/leftovers from the stock so you’re left just with the stock.

Lemony Garbonzo and Cannellini Bean Soup

Remove your rice from the fridge so it can be warming up to room temperature.
Add all the Soup Mirepoix Veggies to the vegetable stock (bring to a boil if you are using store bought vegetable stock) and simmer on medium heat for 10-15 minutes, adding more kosher salt and pepper.
Add the garbonzo beans, cannelini beans, ginger, 1/4 dried rosemary, and tumeric. Cook another 5 minutes. Taste and season with more salt if needed.
While cooking, toast your bread, cut your lemon slices, wash a small handful of parsley and finely chop.
Remove the soup from heat, and stir in the juice of 1-2 lemons.
In the bowls, add some rice (will warm through when soup is added) and spoon the soup over the top. Serve with lemon slices and a dash of cayenne for spice. Garnish with fresh parsley over the top of each. Serve with bread.

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