Tomato, fennel & bean soup

Detailed step-by-step description of how to cook the dish "Tomato, fennel & bean soup". Try it by all means

Recipe «Tomato, fennel & bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 tsp olive oil, 1 leek, pale section only, washed, thinly sliced crossways, 1 fennel bulb, thinly sliced crossways, 1 garlic clove, crushed, 1 375ml ctn vegetable stock , 1 400g can Italian diced tomatoes, 1 300g can butter beans , rinsed, drained, 3/4 tsp ground black pepper , 1 sachet bouquet garni, 1 crusty seeded bread roll, ends trimmed, thinly sliced, 1 1/2 tbsp chopped fresh continental parsley.

Ingredients:

• 3 tsp olive oil 
• 1 leek, pale section only, washed, thinly sliced crossways 
• 1 fennel bulb, thinly sliced crossways 
• 1 garlic clove, crushed 
• 1 375ml ctn vegetable stock 
• 1 400g can Italian diced tomatoes 
• 1 300g can butter beans , rinsed, drained 
• 3/4 tsp ground black pepper 
• 1 sachet bouquet garni 
• 1 crusty seeded bread roll, ends trimmed, thinly sliced 
• 1 1/2 tbsp chopped fresh continental parsley 

Instructions

1. Preheat oven to 200°C. Heat half the oil in a saucepan over medium-high heat. Add leek, fennel and garlic, and cook, stirring, for 2-3 minutes or until leek softens. Add stock, tomatoes, butter beans, pepper and bouquet garni.
2. Simmer, covered, for 12-15 minutes or until vegetables are tender.
3. Meanwhile, place bread slices on a baking tray and brush with remaining oil. Bake in preheated oven, turning once, for 10 minutes or until crisp.
4. Remove bouquet garni from soup and stir in parsley. Ladle into bowls and serve with toast slices.