Herbed vegetable & white bean soup with garlic toasts

Posted by adm On March - 13 - 2012

How to cook Herbed vegetable & white bean soup with garlic toasts


  • 1 tbs olive oil
  • 1 scallion, pale section solitary, water-washed, thinly sliced
  • 2 celery sticks, cut, thinly sliced
  • 1 large carrot, raw, finely shredded
  • 2 green zucchini, ends cut, finely sliced
  • 2 garlic cloves, humbled
  • 1L (4 cups) vegetable strain
  • 2 strips lemon rind, white pith removed
  • 1 x 400g can cannellini beans, rinsed, knackered
  • 1/4 cup coarsely chopped fresh continental parsley
  • 1 tbs coarsely chopped fresh oregano
  • Freshly ground black peppercorn
  • 4 thick slices sourdough, toasted
  • 1 clove, supererogatory, raw, halved
  • 2 tsp extra virgin olive oil

How to:

  • Heat the oil in a large saucepan over medium rut. Add the scallion, celery, carrot and zucchini and fix, stirring, for 5 minutes or until bid. Add the garlic and cook for 1 minute or until redolent.

  • Add the stock and lemon rind. Bring to the furuncle. Reduce heat to medium-low and ready, covered, for 15 minutes or until vegetables are tenderise. Discard rind.

  • Add the cannellini beans and ready, stirring, for 2 minutes or until heated through. Remove from heating. Add the parsley and oregano, and stir to combining. Season with peppercorn.

  • Rub toast with ail. Ladle the soup among cups and drizzle with oil to serve

  • Prepare time:30 min.

    Cooking time:25 min.

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