Italian Vegetable Soup

Serving size: Serves 4
Cooking time: Less than 30 minutes

INGREDIENTS
1 tsp of olive oil
1 onion chopped
1 carrot chopped
1 zucchini chopped
2 celery sticks chopped
2 potatoes chopped into small pieces
1 cup of sweet potato pieces
400g can diced tomatoes
2 cups (500ml) reduced-salt vegetable or chicken stock
420g can cannellini beans or chickpeas, drained, rinsed
Ground pepper to season
4 slices crusty bread and grated parmesan cheese to serve

METHOD
Heat 1 tsp of olive oil in saucepan and add onion, carrot, potato, sweet potato, zucchini and celery and cook for 5 minutes. Stir in diced tomatoes, stock and tinned beans and also add 2 cups water. Bring to boil. Simmer for 10-15 minutes until vegetables are soft.

Serve topped with shaved parmesan and a slice of crusty bread.