Name: Italian vegetable soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 fennel bulb, halved, sliced; 1 carrot, chopped; 2 celery stalks, chopped; 400 gram can diced tomatoes; 2 cup (500ml) reduced-salt vegetable stock; 400 gram can cannellini beans or chickpeas, drained, rinsed; 1 cup (70g) fresh breadcrumbs; pesto, shaved parmesan, crusty bread, to serve

Italian vegetable soup

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 fennel bulb, halved, sliced

1 carrot, chopped

2 celery stalks, chopped

400 gram can diced tomatoes

2 cup (500ml) reduced-salt vegetable stock

400 gram can cannellini beans or chickpeas, drained, rinsed

1 cup (70g) fresh breadcrumbs

pesto, shaved parmesan, crusty bread, to serve

Method

1.Heat a lightly-oiled saucepan on medium. Cook fennel, carrot and celery for 5 minutes, until golden and softened. Stir in tomato, stock and beans with 2 cups water. Bring to boil. Simmer for 10 minutes, until vegetables are soft.

2.Stir through breadcrumbs and ladle into serving bowls. Top with a dollop of pesto and shaved parmesan. Serve with crusty bread.

Add a little bite to this soup by serving it with grated vintage chedder instead of parmesan.
Note

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Ingredients

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