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Herbed vegetable and white bean soup with garlic toasts

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon 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) Massel vegetable liquid 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 tablespoon coarsely chopped fresh oregano
  • Freshly ground black pepper
  • 4 thick slices sourdough bread, toasted
  • 1 garlic clove, extra, peeled, halved
  • 2 teaspoons extra virgin olive oil


  • 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

Source: taste.com.au


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