Quick Tomato And Bean Soup

• 1 tsp olive oil
• 1 None onion, finely chopped
• 1 None celery stalk, trimmed and chopped
• 1 None carrot, chopped
• 1 None zucchini, halved and sliced
• 2 cloves garlic, crushed
• 1 small red chili pepper, seeded and finely chopped
• 2 cups reduced sodium vegetable stock or water
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 tbsp chopped parsley
• 1 tbsp shaved Parmesan cheese
• None None Multi-grain bread rolls, to serve

1. Heat oil in a large saucepan on high heat. Saute onion, celery, carrot, zucchini, garlic and chili pepper for 4-5 mins, until onion is tender.
2. Stir in stock or water and tomatoes. Bring to a boil. Reduce heat to low; simmer for 10 mins.
3. Add beans and parsley. Season to taste. Simmer for a further 4-5 mins, until beans are heated through. Top with Parmesan cheese. Serve with rolls.

olive oil, onion, celery stalk, carrot, zucchini, garlic, red chili pepper, vegetable stock, tomatoes, cannellini beans, parsley, parmesan cheese, multigrain bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/32928 (may not work)