Herbed Vegetable & White Bean Soup

• 1 tablespoon olive oil
• 1 leek, pale section only, washed and thinly sliced
• 2 celery ribs, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 green courgettes, finely chopped
• 2 garlic cloves, chopped
• 4 cups vegetable stock (reduced salt)
• 2 slices fresh lemon rind, white pith removed
• 1 (400 g) can cannellini beans, drained and rinsed
• 14 cup chopped fresh flat leaf parsley
• 1 tablespoon chopped fresh oregano
• fresh ground pepper
• 1 teaspoon sea salt

1. Heat oil in large saucepan over medium heat.
2. Add leek, celery, carrot,zucchini and salt and cook stirring 5 minutes.
3. Add garlic and cook further 1 minute.
4. Add stock and lemon rind.
5. Bring to boil.
6. Reduce heat and cook covered for 15 minutes.
7. Discard rind.
8. Add beans and cook further 2 minutes to heat through.
9. Take off heat.
10. Stir through parsley and oregano and season with pepper.
11. Serve.

olive oil, section, celery, carrot, green courgettes, garlic, vegetable stock, lemon rind, cannellini beans, flat leaf parsley, fresh oregano, fresh ground pepper, salt

Taken from www.food.com/recipe/herbed-vegetable-white-bean-soup-124162 (may not work)