Mediterranean Vegetable and Cannellini Bean Soup served with Crispy Mozzarella Garlic Toast

Now that it is cold and dark, what better way to fill your tummy than with some really great soup!? It is also the illness period, where bugs seem to be spreading and people are getting colds, so it is important to eat lots of vegetables and blow out the cobwebs with a little spice. This soup was so good I even had a bowl for breakfast the next day!

 

-          1 courgette – finely chopped

-          1 green pepper – finely chopped

-          1 orange pepper – finely chopped

-          4 tomatoes – finely chopped

-          1 chilli – finely chopped

-          1 red onion – finely chopped

-          4 garlic cloves – left whole

-          1 tbsp olive oil

-          1 sprig rosemary

-          Pinch cayenne pepper

-          1 heaped tbsp. tomato puree

-          1 pint chicken stock

-          175g cannellini beans

Heat the oven to 180’C

Place the veg in a roasting tin and mix in the olive oil. Place the rosemary on top and place in the oven

Stir every 10 minutes and remove when all the veg is cooked and a little mushy

Transfer to a saucepan and add the stock, cayenne pepper, tomato puree and beans, bring to the boil and then simmer for 10 minutes

Serve with toasted garlic bread and enjoy

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