Soups

Italian Vegetable Soup

Nutritious AND tasty, this soup is a meal in itself!

Serves: 4.
Prep Time: 25 minutes.
Cooking Time: 25 minutes.

Ingredients

• 1 leek, cleaned and sliced
• 2 white or gold zucchini, diced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp extra virgin olive oil
• 75g sliced pancetta, chopped (optional)
• 1.25L chicken or vegetable stock
• 1 400g can diced tomatoes
• 1 400g can cannellini beans, drained and rinsed
• Salt and freshly ground black pepper
• 1 bunch Tuscan cabbage (cavolo nero), shredded
• 4 slices crusty bread
• 3 tbsp olive fusion green tapenade

Cooking Instructions

• Heat oil in large saucepan and add onion, pancetta and garlic. Fry for 5 minutes without browning. Add leeks and zucchini. Fry for 5 minutes.
• Add stock, tomatoes, beans. Bring to boil. Reduce heat and simmer for 10 minutes. Add Tuscan cabbage (cavolo nero), season with salt and pepper, simmer for further 5 minutes.
• Meanwhile, cut bread into squares about 4 cm and toast. Spread each one with tapenade. Serve on top of soup.