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Ingredients
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100ml extra virgin olive oil, plus extra, to drizzle
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1 onion, finely chopped
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1 bunch baby (Dutch) carrots, trimmed, peeled, halved widthwise
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3 cloves garlic, crushed
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1/2 firmly packed cup mint leaves
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50g finely grated parmesan
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2 zucchinis, cut into 1.5cm pieces
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375g green beans, cut into thirds
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1 bunch asparagus, halved widthwise on the diagonal
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1.25L Massel chicken style liquid stock or water
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300g fresh podded peas (850g unpodded) or frozen peas
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100g baby spinach
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6 slices ciabatta or other Italian-style bread
Method
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1Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, two-thirds of the garlic and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until onion is soft.
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2Meanwhile, process remaining garlic and 60ml (1/4 cup) oil with mint and parmesan in a food processor to a paste. Transfer to a bowl and set aside.
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3Add zucchinis, beans and asparagus to onion mixture and cook, stirring, for 5 minutes. Add stock and bring to the boil. Add peas and cook for 5 minutes or until vegetables are tender. Stir in spinach and cook for 1 minute or until wilted. Season with salt and pepper.
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4Meanwhile, to make bruschetta, preheat a chargrill pan over medium heat. Drizzle bread on both sides with a little extra oil, then cook for 1 1/2 minutes each side or until charred.
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5Spread bruschetta with mint mixture. Ladle soup among bowls, top with bruschetta and serve immediately.
Source: taste.com.au
