Italian vegetable soup - 9Kitchen
1. Heat a lightly oiled saucepan on medium. Cook fennel, carrot and celery for 5 minutes, until golden and ...
Ingredients
- 1 fennel bulb, halved, sliced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 400g can diced tomatoes
- 2 cups (500ml) reduced-salt vegetable or chicken stock
- 400g can cannellini beans or chickpeas, drained, rinsed
- 1 cup (70g) fresh breadcrumbs
- pesto, shaved parmesan, crusty bread, to serve
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