Pumpkin & bean soup Australian

Ingredients

1/3 cup olive oil
1 small bulb fennel, diced (5mm)
1 small brown onion, diced
2 cloves garlic, finely chopped
1 stalk celery, diced
5 cups chicken or vegetable stock
300g pumpkin, peeled and cubed
300g silverbeet leaves, coarsely chopped
1 1/2 cups cooked cannellini beans
3 tablespoons chopped celery leaves
1 tablespoon fresh thyme leaves
Salt
Freshly ground pepper

Preparation method

1.		Heat the oil in a large saucepan over moderate heat. Add the fennel, onion, garlic and celery and sweat for 3 to 4 minutes, stirring. Add the stock and bring to the boil. Lower the heat and simmer for 15 minutes.
2.		Add the pumpkin and simmer for 5 minutes. Then add the silverbeet and the beans and simmer for a further 5 minutes. Add the celery leaves and the thyme and cook for 5 minutes. Season to taste with salt and pepper and serve with a drizzle of olive oil, if liked.