Italian Vegetable Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 bulb fennel, halved, cored and sliced
1 None carrot, chopped
2 None celery stalks, chopped
1 can (14 oz) diced tomatoes
2 cups vegetable stock
1 can (15 oz) cannellini beans or chickpeas, drained and rinsed
1 cup fresh breadcrumbs
None None Pesto, shaved Parmesan cheese and crusty bread, to serve

Preparation

Heat oil in a large saucepan on medium heat. Cook fennel, carrot and celery for 5 mins, until golden and softened. Stir in tomatoes, stock, beans and 2 cups water. Bring to a boil. Reduce heat to low; simmer for 10 mins, until vegetables are soft.
Stir in breadcrumbs. Ladle into serving bowls. Top with a dollop of pesto and sprinkle with shaved Parmesan cheese. Serve with crusty bread.