Italian Vegetable Soup

• 1 tablespoon olive oil
• 1 bulb fennel halved, cored and sliced
• 1 carrot chopped
• 2 celery stalks chopped
• 14 ounces diced tomatoes
• 2 cups vegetable stock
• 15 ounces cannellini beans or chickpeas, drained and rinsed
• 1 cup fresh breadcrumbs
• shaved Parmesan cheese
• crusty bread
• pesto

1. Heat oil in a large saucepan on medium heat. Cook fennel, carrot and celery for 5 mins, until golden and softened. Stir in tomatoes, stock, beans and 2 cups water. Bring to a boil. Reduce heat to low; simmer for 10 mins, until vegetables are soft.
2. Stir in breadcrumbs. Ladle into serving bowls. Top with a dollop of pesto and sprinkle with shaved Parmesan cheese. Serve with crusty bread.

olive oil, fennel, carrot, celery, tomatoes, vegetable stock, beans, fresh breadcrumbs, parmesan cheese, crusty bread, pesto

Taken from www.yummly.com/recipe/Italian-Vegetable-Soup-1405161 (may not work)