Fresh vegies and simple pantry staples come together in this one-pot meal
- Heat the oil in a large saucepan over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Add the tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Stir in the beans and cook for 2 minutes or until heated through. Season with salt and pepper.
- Ladle the soup among serving bowls. Sprinkle with parsley and serve immediately with the bread rolls.
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Store Spice Organizer
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