Chunky vegetable and bean soup
1 whole, thinly sliced
1 medium, cut into 1cm pieces
2 individual, trimmed, thinly sliced
2 clove(s), crushed
1 large, cut into 1cm pieces
4 cup(s), (1L)
Canned cannellini beans, rinsed, drained
1 can(s), (400g)
150 g, trimmed, thinly sliced diagonally
White sourdough bread
4 slice(s), (40g each)
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
- 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.
- 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.
- 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.
- Ladle soup into warmed bowls and top with pesto. Serve with a slice of cheesy toast.