Chunky tomato, celery, and bean soup

Chunky tomato, celery, and bean 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 400 g cans cannellini beans,
rinsed, drained
•    2 cups (500 ml) chicken stock or
vegetable stock
•    5 tomatoes (750 g total),
•    2 tablespoons chopped flat-leaf
parsley leaves
•    4 wholegrain bread rolls, to

•    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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