Name: Tomato soup with parmesan crisps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 4 bacon rashers, rind removed, chopped; 1 medium carrot, finely chopped; 2 celery sticks, thinly sliced; 1 small parsnip, finely chopped; 2 clove garlic, crushed, plus 1 extra clove, crushed; 2 400g cans diced tomatoes; 1/2 cup risoni; 1 medium zucchini, chopped; 400 gram can cannellini beans, rinsed; 2 tablespoon chopped flat-leaf parsley; 2 piece lebanese bread; 1/3 cup finely grated parmesan; 1 tablespoon dried oregano leaves

Tomato soup with parmesan crisps

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

2 tablespoon vegetable or olive oil

4 bacon rashers, rind removed, chopped

1 medium carrot, finely chopped

2 celery sticks, thinly sliced

1 small parsnip, finely chopped

2 clove garlic, crushed, plus 1 extra clove, crushed

2 400g cans diced tomatoes

1/2 cup risoni

1 medium zucchini, chopped

400 gram can cannellini beans, rinsed

2 tablespoon chopped flat-leaf parsley

2 piece lebanese bread

1/3 cup finely grated parmesan

1 tablespoon dried oregano leaves

Method

1.Heat half the oil in a large saucepan. Add bacon, carrot, celery and parsnip; cook, stirring, for 5 minutes. Add 2 cloves crushed garlic and tomatoes with 4 1/2 cups water. Bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes.

2.Add risoni and zucchini. Simmer, uncovered, for 5-7 minutes or until risoni is tender. Stir in beans and parsley.

3.Meanwhile, preheat oven to 200°C (180°C fan-forced). Combine remaining oil with extra garlic. Brush oil mixture over bread. Sprinkle with parmesan and place on a baking paper-lined baking tray.

4.Cook for 6-8 minutes or until cheese melts. Remove from oven; sprinkle with oregano. Cool slightly. Break bread into large pieces. Ladle hot soup into serving bowls. Serve with crisps.

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Ingredients

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