Broccoli, zucchini and bean soup
1 medium, finely chopped
2 clove(s), crushed
½ tsp, cayenne
3 cup(s), (750ml)
canned cannellini beans, rinsed, drained
1 can(s), (400g)
400 g, cut into florets
2 medium, cut into 2cm pieces
grated parmesan cheese
multigrain bread roll
4 medium, to serve
- 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.
- 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.
- Sprinkle soup with parmesan and serve with bread rolls.