| Tomato, white bean and zucchini soup |
| 1 | onion, finely chopped |
| 2 sticks | celery, sliced in half lengthways then finely sliced |
| 1 | carrot, finely chopped |
| 4 cloves | garlic, crushed |
| 2 | zucchinis, sliced in half lengthways then very finely sliced |
| 3 tins | chopped tomatoes |
| 2-3 teaspoons | tomato paste |
| 1 | tin cannelini beans, drained and rinsed |
| 1 bunch | dill, chopped finely |
| salt and pepper |
| grated parmesan |
Saute the onion, celery and carrot in olive oil for 10 minutes or so until onion is transparent and carrot is softening. Add the garlic and zuchini and fry for another 2 minutes or so until the zucchini is wilting a little. Add the tomatoes and tomato paste, and about a cup of water to thin a little, then simmer, covered, over medium heat for 20 minutes or so until it's looking soupy and the flavours are coming together. Add the beans and cook until they are warmed through. Add salt and pepper to taste. Remove from heat, stir through dill to your taste, then serve with parmesan.
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