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Photo of Broccoli, zucchini and bean soup by WW

Broccoli, zucchini and bean soup

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
You’ll enjoy every spoonful of this thick and satisfying soup. Use a grainy bread roll to wipe the bowl completely clean

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Pepper

½ tsp, cayenne

Vegetable stock

3 cup(s), (750ml)

Canned cannellini beans, rinsed, drained

1 400g can, (400g)

Broccoli

400 g, cut into florets

Zucchini

2 medium, cut into 2cm pieces

Grated parmesan cheese

¼ cup(s)

Multigrain bread roll

4 medium, to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cayenne pepper and cook, stirring, for 30 seconds. Stir in stock and bring to the boil.
  2. Add beans, broccoli and zucchini and simmer, covered, for 8–10 minutes or until tender. Using a stick blender or food processor, process soup until smooth and combined. Season with salt and freshly ground black pepper.
  3. Sprinkle soup with parmesan and serve with bread rolls.

Notes

TIP: This soup can be frozen. Store in an airtight container and label, date and freeze for up to 2 months.

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