Chunky tomato, celery and bean soup

Healthy, hearty, easy and delicious -- what more could you want in a soup

Recipe «Chunky tomato, celery and bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, plus 1 tbsp extra to drizzle, 1 large onion, finely chopped, 2 celery stalks, finely chopped, 1 tbsp chopped fresh rosemary leaves, 2 garlic cloves, finely chopped , 2 x 400g cans cannellini beans, rinsed, drained, 2 cups chicken stock or vegetable stock, 5 tomatoes , chopped , 2 tbsp chopped flat-leaf parsley leaves, 4 wholegrain bread rolls, to serve.

Ingredients:

• 2 tbsp olive oil, plus 1 tbsp extra to drizzle 
• 1 large onion, finely chopped 
• 2 celery stalks, finely chopped 
• 1 tbsp chopped fresh rosemary leaves 
• 2 garlic cloves, finely chopped 
• 2 x 400g cans cannellini beans, rinsed, drained 
• 2 cups chicken stock or vegetable stock 
• 5 tomatoes , chopped 
• 2 tbsp chopped flat-leaf parsley leaves 
• 4 wholegrain bread rolls, to serve 

Instructions

1. Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add beans, stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls. Drizzle with extra oil and serve with bread rolls.