Thank you to everyone who completed the Rivers Reception Centre customer feedback survey during the month of April. This survey is open to those that received a quote, but did not book their function with Rivers. Every completed survey goes into the draw to receive a lunch for 2 at BlueFire valued at $150.00. This month's winner is - T Davies from Mt Waverley. Congratulations!!

Ingredients:

1/4 cup dried haricot beans
3 tbsp oil
2 onions – chopped
2 cloves garlic – crushed
2 rashers bacon (optional)
4 large tomatoes (peeled)
Or 1 tin 400g whole peeled tomatoes (chopped)
8 cups beef or chicken stock
½ tsp fresh thyme
½ tsp fresh basil

Crouton
Sliced, italian bread
Parmesan cheese (grated)

Peeled & diced vegetables
2 carrots
2 potatoes
1 small turnip
2 stick celery
2 cups shredded cabbage

¼ cup small pasta shells
Salt & pepper

Method:

Serves 6-8

Soak Haricot Beans in cold water for 12 hours.

Prepare and chop onion, garlic, bacon and herbs.

Dice fresh tomato or open and dice tinned tomato. Dice the rest of the fresh vegetables.

Heat oil in deep pot and sauté onion, bacon and garlic. Add the rest of the dry ingredients and the haricot beans. Add diced tomato and stock. Simmer for 2 hours with a lid.

Slice the bread and top with grated parmesan cheese, bake in oven on 200C for 8 minutes.

Serve soup very hot and top with crouton and garnish with chopped parsley.

For more recipes visit www.rivers.net.au