Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 celery stick, finely chopped
- 2 tins plum tomatoes
- 2 cups vegetable stock
- ½ tsp thyme
- 1 tsp coconut sugar
- 1¼ cup tinned cannellini beans
- plus extra, rinsed & drained
- Pinch sea salt & black pepper
- 2 thick slices sourdough, cut into squares
- Pinch Italian herbs
- Pesto
- Cannellini beans
- Shaved parmesan
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Spray sourdough squares with olive oil and season with sea salt and Italian herbs.
- Bake for 10 mins, toss and bake for a further 5 mins or until golden
- In a large saucepan over medium-high heat, add olive oil and sauté onions until soft and translucent.
- Add carrots, garlic and celery.
- Add tomatoes, stock, thyme and beans. Bring to the boil and then let simmer for 15 mins with the lid on.
- Remove from the heat and blend into a smooth, thick consistency.
- Serve topped with a spoonful of pesto, cannellini beans, shaved parmesan and croutons.
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