Chunky vegetable and bean soup
9
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
1 whole, thinly sliced
Carrot(s)
1 medium, cut into 1cm pieces
Celery
2 stick(s), 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 400g can, (400g)
Green string 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
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.
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