You can roast vegetables for a vegetable stock, too.

Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock.

To make the soup, place the vegetable stock into a small saucepan over a high heat.

She poured some vegetable stock into the saucepan and put it on the stove.

Add the sherry, half the vegetable stock, and the thyme.

When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.

If it is too thick, add a little more vegetable stock.

If the tomato is not juicy, add a little vegetable stock.

Add the cannellini beans, followed by the vegetable stock - enough to cover.

Cover with vegetable stock and simmer, covered, for 1 hour.