Italian vegetable soup recipe

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Created by Suzanne Gibbs

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Photography: Andrew Lehmann

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Entree, Lunch

Italian vegetable soup

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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Preparation

1. Heat a lightly oiled saucepan on medium. Cook fennel, carrot and celery for 5 minutes, until golden and softened. Stir in tomato, stock and beans with 2 cups water. Bring to boil. Simmer for 10 minutes, until vegetables are soft.

2. Stir through breadcrumbs and ladle into serving bowls. Top with a dollop of pesto and shaved parmesan. Serve with crusty bread.

If you enjoyed this Italian vegetable soup recipe then browse more Modern Australian recipes, egg-free recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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