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Herbed vegetable and white bean soup with garlic toasts
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your vegetable intake effortlessly with this comforting soup paired with crispy garlic bread.
Ingredients:
  • 18.20 gm 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 (4 cups) vegetable liquid stock
  • 2 strips lemon rind, white pith removed
  • 1 x 400g can cannellini beans, rinsed, drained
  • 62.50 ml coarsely chopped fresh continental parsley
  • 20.00 ml coarsely chopped fresh oregano
  • Freshly ground black pepper
  • 4 thick slices sourdough bread, toasted
  • 1 garlic clove, extra, peeled, halved
  • 9.20 gm extra virgin olive oil
Instructions:
  • In a large saucepan over medium heat, warm the oil. Sauté the leek, celery, carrot, and zucchini for 5 minutes until tender. Stir in the garlic and cook for an additional minute until fragrant.
  • Pour in the flavorful stock with zesty lemon rind. Bring to a lively boil, then lower the heat and simmer covered for 15 minutes until the veggies are tender. Remove and discard the lemon rind before serving.
  • Stir in the cannellini beans and cook for 2 minutes until warmed. Take the pan off the heat, then mix in the parsley and oregano. Season with pepper to taste.
  • Gently infuse the toast with the delightful aroma of garlic. Divide the flavorful soup into cups and elegantly drizzle with oil before serving.

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