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INGREDIENTS

Metric
Imperial
  • 60ml Olive oil
  • 1 large/2 small Onions (chopped)
  • 2 Carrots (halved lengthways and sliced)
  • 4 sticks Celery (sliced)
  • Salt and Pepper
  • 2 cloves Garlic (finely chopped)
  • 400 g Chopped Tinned Tomatoes
  • 1.5 litres Vegetable/Chicken Stock
  • 1 tsp dried Oreganum
  • 1 Bay Leaf
  • 1 tsp Fresh Thyme
  • 400 g Tinned Cannellini Beans
  • 4 Slices SASKO Low GI Smooth Ancient Grain Brown Bread (cubed)
  • Olive Oil
To serve:
  • Fresh Basil (chopped)
  • Parmesan (finely grated)
  • 2.02 oz Olive oil
  • 1 large/2 small Onions (chopped)
  • 2 Carrots (halved lengthways and sliced)
  • 4 sticks Celery (sliced)
  • Salt and Pepper
  • 2 cloves Garlic (finely chopped)
  • 14.10 oz Chopped Tinned Tomatoes
  • 1.5 litres Vegetable/Chicken Stock
  • 1 tsp dried Oreganum
  • 1 Bay Leaf
  • 1 tsp Fresh Thyme
  • 14.10 oz Tinned Cannellini Beans
  • 4 Slices SASKO Low GI Smooth Ancient Grain Brown Bread (cubed)
  • Olive Oil
To serve:
  • Fresh Basil (chopped)
  • Parmesan (finely grated)

METHOD

  • Pour the 60ml Olive oil into a medium-large sized pot on medium heat.
  • Add the chopped onion, carrots, celery and a dash of salt and pepper and fry until the onions and celery have softened (approximately 10 minutes.)
  • Add the garlic and fry for a further minute then add the tinned tomatoes, stock, Oreganum, Bay leaf and thyme, bring to a gentle boil, cover and simmer for 40 minutes.
  • Meanwhile, preheat the oven to 180*C and place the cubed SASKO Bread onto a baking tray, drizzle with a little olive oil, season with salt and bake for 10 minutes or until golden brown and crisp.
  • Drain and Rinse the Cannellini beans and add along with the crisped bread to the soup, cover and simmer for a further 10 minutes before serving with the fresh basil and parmesan.

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