Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 small fennel, finely sliced
- 1 brown onion, finely sliced
- crusty bread, to serve
- 1 bunch silverbeet, stalks discarded, leaves roughly chopped
- 2 cup salt-reduced vegetable stock
- 2tablespoons lemon thyme leaves
- 2 lemons, zested
- 1/2 cup finely grated parmesan, plus extra to serve
- 1/4 cup olive oil, plus extra to serve
- 2 Macro no added salt cannellini beans, rinsed and drained
- 3 garlic cloves, crushed
Method
Step 1 of 3
Heat oil in a large heavy-based saucepan over medium heat. Cook onion, fennel and garlic for 7 minutes or until soft. Add lemon thyme, zest, beans, stock and 2 cups water. Increase heat to high and bring to the boil. Season. Reduce heat to low and simmer for 10 minutes.
Step 2 of 3
Stir in silverbeet and cook for 5 minutes or until wilted. Remove from heat and stir through juice of 1 lemon and parmesan.
Step 3 of 3
Spoon soup into serving bowls. Scatter over extra parmesan, drizzle over extra oil and serve with crusty bread.
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