Kidney bean soup from Tried, Tested and True: Stories and Recipes Celebrating the Traditions of Aust

Ingredients

• freshly ground black pepper
• 840 g tinned kidney beans, rinsed in cold water and drained
• salt
• 1 teaspoon thyme leaves
• 2 large tomatoes, peeled and chopped
• 2 leeks, white part only, sliced
• 1 tablespoon olive oil, plus extra for drizzling
• large handful of flat-leaf parsley, chopped
• 1 tablespoon sago or seed tapioca
• juice of ½ lemon
• 1 litre (4 cups) water