3 Bean Tuscan soup with Parmesan Dumplings

1large sliced onion

1 celery stalk chopped

2 - 3 minced garlic cloves

2 chopped Carrots

1 chopped leek

1/2 tsp chilli flakes

Handful chopped chorizo

1tsp smoked paprika

2fresh thyme sprigs

Olive oil

1can chopped tomatoes

5-600ml fresh chicken stock

1large handful chopped fresh parsley

2 cans drained mixed beans ( cannellini borlotti flageolet chickpeas etc whatever you fancy )

Salt pepper

Handfuls of Parmesan to serve

Squeeze of lemon.

For the dumplings :

200g stale bread roughly chopped

200ml warm milk

1 egg

2tbs plain flour

1-2 Tbs chopped chives

A Handful grated Parmesan

Salt pepper

To make the soup . Heat a little oil in a heavy saucepan and gently fry the onions celery carrots leeks til translucent and softened then add the garlic chorizo spices and herbs, pour in the tomatoes then the stock and the 2 cans drained beans simmer 15 mins or so til vegetables are tender then season add a squeeze of lemon taste and adjust to preference .

To make the dumplings mix and bring together the stale bread chunks with the milk the whisked egg, seasoning, sifted flour the chives and a handful of Parmesan, then slightly wet your hands and roll the mixture into walnut sized balls and gently fry in a little olive oil til golden all over. Pop into the bowls of soup add a handful of grated Parmesan and parsley and lots of black pepper to serve ..