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.
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