Nutrition Info.(per serve)
1 tablespoon olive oil
1 medium onion, finely chopped
1 small fennel bulb, trimmed, diced
2 stalks celery, diced
2 cloves garlic, crushed
1 teaspoon dried oregano
1 1/2 cups cooked cannellini beans (or 400g can, rinsed and drained)
2 potatoes, peeled, diced
3 cups reduced-salt vegetable stock
2 cups water
150g green beans, sliced
1 large courgette, diced
100g trimmed silver beet leaves, chopped
freshly ground black pepper
2 tablespoons basil pesto, to serve
Total fat 8g
Saturated fat 1g
Dietary fibre 13g
1 Heat oil in a large saucepan over a medium heat. Add onion, fennel and celery and cook, stirring, for 6—7 minutes, or until softened. Add the garlic and oregano and cook, stirring, for a further 1 minute, or until fragrant.
2 Add cannellini beans, potato, stock and water to pan; bring to the boil. Reduce heat and simmer for 15 minutes, or until potato is tender. Add beans, courgette and silver beet and cook for 5 minutes or until veges are tender. Season with pepper.
3 Divide soup among four serving bowls, top with a dollop of basil pesto and serve.
Make it gluten free: Use gluten-free stock and check pesto is gluten free.