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Photo of Chunky vegetable and bean soup by WW

Chunky vegetable and bean soup

10
9
9
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
This is a soup that you can really get your teeth into! Packed with filling vegies and beans it will leave you feeling completely satisfied

Ingredients

olive oil

1 tbs

leek(s)

1 whole, thinly sliced

carrot(s)

1 medium, cut into 1cm pieces

celery

2 individual, trimmed, thinly sliced

garlic

2 clove(s), crushed

zucchini

1 large, cut into 1cm pieces

vegetable stock

4 cup(s), (1L)

canned cannellini beans, rinsed, drained

1 can(s), (400g)

green beans

150 g, trimmed, thinly sliced diagonally

sourdough bread

4 slice(s), (40g each)

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

60 g, (1/2 cup)

basil pesto

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Add leek, carrot and celery and cook, stirring, for 5 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute.
  2. Add zucchini, stock and cannellini beans and bring to the boil. Reduce heat and simmer for 5 minutes. Add green beans and simmer for 3–4 minutes or until beans are just tender.
  3. Meanwhile, preheat grill to high. Grill bread for 1–2 minutes each side or until toasted. Top 1 side of each piece of toast with grated cheese. Grill until cheese is bubbling and golden.
  4. Ladle soup into warmed bowls and top with pesto. Serve with a slice of cheesy toast.

Notes

When cooking leeks, only use the white and palest green part of the stem. Cut the stem in half and wash well as soil is often found between the layers.

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