Mike van de Elzen: Autumn veggie soup with lemon garlic bread - The Sunday Session with Francesca Rudkin

Autumn veggie soup with lemon garlic bread 

Cook time: 30 minutes 

Prep time: 15 

Serves: 6 

2 tbsp sunflower oil  

1 medium onion, chopped  

4 cloves garlic, peeled and smashed  

3 carrots, peeled and diced  

1 cup chopped celery  

4 bay leaves  

400gm can whole peeled tomatoes  

400gm can cannellini beans, drained 

1 ltr water & 1 stock cube  

½ tsp toasted fennel seeds  

5 large spinach leaves, destalked and roughly chopped  

1/2 cup kalamata olives  

Old parmesan rind if you have one  

Lemon garlic bread  

6 ciabatta rolls  

150 gm unsalted butter  

4 tbsp chopped parsley 

3 cloves garlic, crushed  

Zest and juice of one small lemon  

Flaky salt and pepper 

Heat the oil in a large soup pot or casserole.  

Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. 

Simmer for 20 minutes before adding olives when you want to serve.  

Super fast and really easy. Whilst your waiting, make up the butter.  

Turn the oven on to 180*c  

Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper.  

Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes  

Serve soup with warmed lemon garlic rolls. 

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