FoodMaking food go further Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year. You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money. 3 things you can do today Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag. Go a bit further - run your own campaign. HomeDo somethingTop tipsRecipesBlogIdeas bankCollaborate Food White bean and rosemary soup This hearty soup from SORTEDfood really delivers. It packs a punch of flavour with a little hit of spice and it's silky smooth. All the good stuff. Ingredients (Serves 6-8 as a starter) Soup 500 g white beans 2 shallots 2 cloves garlic 1 carrot 1 stick celery 2 tbsp olive oil 2 sprigs rosemary 1/2 tsp chilli flakes 250 ml white wine 2 l vegetable stock Pistou 1 big bunch basil 10 g parmesan 1 clove garlic 50 ml olive oil the serve To serve 1 handful bread croutons Method Tip the beans into a bowl, cover with water (enough to cover the beans by at least 5cm). Clingfilm the bowl and soak overnight. Peel and dice the shallots, garlic, carrot and celery. Heat the olive oil in a large saucepan and add the veg. Saute for 5 minutes, until softened. Add the drained, soaked beans, the rosemary and the chilli flakes. Continue to saute for a few minutes, getting the pan nice and hot. Pour in the white wine and let it bubble away until it’s reduced by half. Add the vegetable stock and bring everything to a simmer. Cook for 4 hours (until the beans are soft), topping up the water to keep it a few cm above the beans if necessary. Transfer the soup to a heatproof blender (make sure it’s heatproof!) In batches, blitz up the soup, pour in the double cream and adding the cold butter as it blends (this makes it go super silky). Keep the soup warm and make the pistou Place the basil, parmesan, garlic and olive oil in a mini blender or mortar and pestle. Blitz or bash up the mixture to a rough but pourable paste. Pour the soup into bowls and pour the pistou in swirls. Finish with a few croutons and serve while it’s hot! Recipe and picture courtesy of SORTEDfood for the #vegcurious campaign.