Quick Tomato And Bean Soup - cooking recipe

Ingredients

1 tsp olive oil
1 None onion, finely chopped
1 None celery stalk, trimmed and chopped
1 None carrot, chopped
1 None zucchini, halved and sliced
2 cloves garlic, crushed
1 small red chili pepper, seeded and finely chopped
2 cups reduced sodium vegetable stock or water
1 can (14 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
2 tbsp chopped parsley
1 tbsp shaved Parmesan cheese
None None Multi-grain bread rolls, to serve

Preparation

Heat oil in a large saucepan on high heat. Saute onion, celery, carrot, zucchini, garlic and chili pepper for 4-5 mins, until onion is tender.
Stir in stock or water and tomatoes. Bring to a boil. Reduce heat to low; simmer for 10 mins.
Add beans and parsley. Season to taste. Simmer for a further 4-5 mins, until beans are heated through. Top with Parmesan cheese. Serve with rolls.