Family friendly Entrees

Chunky tomato, celery and bean soup

Name: Chunky tomato, celery and bean soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons olive oil, plus 1 tablespoon extra to drizzle; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 1 tablespoon chopped fresh rosemary leaves; 2 garlic cloves, finely chopped; 2 x 400g cans cannellini beans, rinsed, drained; 2 cups (500ml) chicken or vegetable stock; 5 tomatoes (750g total), chopped; 2 tablespoons chopped flat-leaf parsley leaves; 4 wholegrain bread rolls, to serve

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25m

30m

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Healthy, hearty, easy and delicious -- what more could you want in a soup?

2 tablespoons olive oil, plus 1 tablespoon extra to drizzle
1 large onion, finely chopped
2 celery stalks, finely chopped
1 tablespoon chopped fresh rosemary leaves
2 garlic cloves, finely chopped
2 x 400g cans cannellini beans, rinsed, drained
2 cups (500ml) chicken or vegetable stock
5 tomatoes (750g total), chopped
2 tablespoons chopped flat-leaf parsley leaves
4 wholegrain bread rolls, to serve

Method

1.

Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add beans, stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls. Drizzle with extra oil and serve with bread rolls.

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