Herbed vegetable and white bean soup with garlic toasts

Cooking Soups Herbed vegetable and white bean soup with garlic toasts

Boost your vegie intake the easy way with this hearty soup served with crunchy garlic toasts.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat the oil in a large saucepan over medium heat. Add the leek, celery, carrot and zucchini and cook, stirring, for 5 minutes or until tender. Add the garlic and cook for 1 minute or until aromatic.
  2. Add the stock and lemon rind. Bring to the boil. Reduce heat to medium-low and cook, covered, for 15 minutes or until vegetables are tender. Discard rind.
  3. Add the cannellini beans and cook, stirring, for 2 minutes or until heated through. Remove from heat. Add the parsley and oregano, and stir to combine. Season with pepper.
  4. Rub toast with garlic. Ladle the soup among cups and drizzle with oil to serve

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1 tbsp olive oil
1 leek, pale section only, washed, thinly sliced
2 celery sticks, trimmed, thinly sliced
1 large carrot, peeled, finely chopped
2 green zucchini, ends trimmed, finely chopped
2 garlic cloves, crushed
1L vegetable stock
2 strips lemon rind, white pith removed
1 x 400g can cannellini beans, rinsed, drained
1/4 cup coarsely chopped fresh continental parsley
1 tbsp coarsely chopped fresh oregano
Freshly ground black pepper
4 thick slices sourdough, toasted
1 garlic clove, extra, peeled, halved
2 tsp extra virgin olive oil

Adv

Autors
Preparation time
30
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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