Although soups are traditionally seen as food for cooler weather, they are a great light option in summer too. Plus the less time you are slaving over a hot stove, the better 
This is a truly nourishing soup that is done and dusted in under 20 minutes.
Ingredients:
2 cans Cannelini beans (drained and rinsed)
1 can chopped / diced tomatoes
4-5 leaves silverbeet, chopped roughly (you can also use roughly 3-4 big handfuls of spinach)
1.5 cups shredded cooked chicken (I used leftover roast chook)
1 onion, diced
4 cloves garlic, minced
4 cups chicken stock*
2 leeks, chopped
Extra Virgin Olive Oil
sea salt and pepper to taste (I used approx. 2 tsp salt and 1 tsp pepper)
Optional: 2 medium sized carrots (diced)
Optional: turmeric (2 Tbsps)
*Add 1 more cup of stock if adding carrots too
Tip 1: Feel free to use any greens you have available. Spinach and kale can work really well here. At times, when I have excess salad leaves that I know we won’t be using, I toss them into soups or stir-fries as well.
Tip 2: Instead of carrots you can also use 1 cup of peas.
Tip 3: If you would like to keep this to an all-vegetable dish, you can substitute your choice of 1.5 cups chopped veggies for the chicken.
Make it!
In a large pot, sauté garlic and onions in olive oil on medium heat (approx. 2-3 mins). (If using carrots, add them now and mix through for another 2-3 mins). Add beans and chicken, salt and pepper and toss for a minute or so.(If using turmeric, add now as well.) Add diced tomato and let mixture simmer for 3-4 mins. Add greens and leeks and leave for another 2-3 mins until leaves are just wilted. The soup is done!
Great on its own or with some green salad beforehand and a slice of buttered spelt sourdough or gluten-free bread.
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