Olive Oil
1 Fennel Bulb, cut in half, sliced
1 Brown Onion, diced
1 Carrot, diced
2 sticks Celery, diced
400g Tomatoes, chopped
2 cups Vege Stock
1 can Canneloni Beans, drained
1 cup fresh Bread Crumbs (can use Rice Crumbs)
Homemade Basil Pesto and Parmesan Cheese to Serve
1. Fry fennel, onion, carrot and celery in oil until soft.
2. Add tomatoes, canneloni beans, breadcrumbs and stock. Simmer for approximately 40 minutes.
3. Keep chunky or blend until desired texture.
4. Stir through homemade pesto and parmesan cheese prior to serving.
Serves 4
This recipe has been kindly sent in by Cass. I am a homemade Basil Pesto nut.. This soup is Delicious!!
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