as refried beans. They are rich in folate and protein, and a good source of dietary fibre which helps stabilise blood sugar levels. A pantry full of produce, and a distinct chill in the air,  led me to create a Pinto bean soup for dinner. For what better way to warm up on a cold winter's evening than with a big steaming bowl of hearty soup! I sauted a bunch of veggies... And added the beans, some diced tomatoes, herbs, water and spinach. Covered and simmered for an hour or so. Meanwhile, I dug  out my bag of polenta (again) to make a GF cornbread. Pre-baking... And post... Once the bread was ready, it was simply matter of ladling steaming spoonfuls of the bean soup into our dinner bowls. Topped with shaved parmesan. And served with a good slice of the cornbread. (I went back for another 1.5 slices of the cornbread). This was a flavoursome soup, made all the more hearty by the pinto beans. It really was a winter warmer that warmed me up from the inside out. So much so, that another banana soft serve was required for dessert.... This time with a peanut butter drizzle sauce. *Sigh* I really don't think I will get sick of this soft serve....the flavour options are endless! Pinto Bean Soup (serves 6) 4 stalks celery, diced 2 carrots, diced 1 swede, diced 1 zucchini,  diced 1 head broccoli, cut into florets andful baby spinach 2 garlic cloves, minced 1 tin