The hearty vegetable-and-bean soup, cheese toast for dunking

≈ $4.92/serving$5.23at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• yellow onion1 ea
• carrot2 ea
• celery2 stalks
• zucchini1 ea
• garlic3 cloves
• roma tomato4 ea
• kidney beans1 can (540 ml), drained
• macaroni1 cup
• vegetable stock3½ cups
• olive oil2 tbsp
• basil leaves1 tsp dried
• parmesan cheese40 g
• baguette1 ea

Method

1Prep

• •Dice the onion, carrots, celery and zucchini to a similar size.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.

2Build the soup

• •Warm the olive oil in a soup pot over medium.
• •Sweat the onion, carrots and celery with a pinch of salt, 8 minutes until softened.
• •Add the garlic and dried basil and cook 30 seconds until fragrant.
• •Add the tomatoes and stock and simmer 15 minutes.
• •Add the kidney beans, macaroni and zucchini and cook 8 to 9 minutes until the pasta is tender.
• •Season well with salt and stir in half of the parmesan.

3Parmesan toast

• •Meanwhile, heat the broiler.
• •Slice the baguette and arrange on a tray.
• •Top with the remaining parmesan and broil 2 minutes until the parmesan is bubbling and the baguette is crisp.

4Plate

• •Ladle the soup into deep bowls.
• •Drizzle a thread of olive oil on top and set the toast on the rim.