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Photo of Chunky vegetable and bean soup by WW

Chunky vegetable and bean soup

9 - 10
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
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


Olive oil

1 tbs


1 whole, thinly sliced


1 medium, cut into 1cm pieces


2 stick(s), trimmed, thinly sliced


2 clove(s), crushed


1 large, cut into 1cm pieces

Vegetable stock

4 cup(s), (1L)

Canned cannellini beans, rinsed, drained

1 400g can, (400g)

Green beans

150 g, trimmed, thinly sliced diagonally

White sourdough bread

4 slice(s), (40g each)

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Basil pesto

2 tbs


  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.


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.