Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Low fat, Vegan, Vegetarian
Course: Entree, Lunch, Main
Favourite flavours: Soup

Per serve:
352kJ
2.27g fat
0.62g sat fat

INGREDIENTS

1 teaspoon olive oil
1 onion
1 celery stalk
1 carrot
1 zucchini
Garlic
Red chilli
reduced-salt vegetable stock (optional)
400g can diced tomatoes
400g can cannellini beans
Parsley
Parmesan cheese

METHOD

Heat 1 teaspoon olive oil in a large saucepan on high. Saute 1 finely chopped onion, 1 trimmed and chopped celery stalk, 1 chopped carrot, 1 halved and sliced zucchini, 2 crushed garlic cloves and 1 small seeded and finely chopped red chilli for 4-5 minutes, until onion is tender. Stir in 2 cups of reduced-salt vegetable stock or water and 400g can diced tomatoes. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add 400g can drained and rinsed cannellini beans, and 2 tablespoons chopped parsley. Season to taste. Simmer for a further 4-5 minutes, until beans are heated through. Top with 1 tablespoon shaved parmesan. Accompany with a wholegrain bread roll.


Top Tip

• If liked, use a pinch of chilli powder or dried chilli flakes in place of fresh.

For more low fat recipes and delicious soups, see this week's Woman's Day (on sale June 8).