A feast for Easter

VEGETABLE & WHITE BEAN SOUP

PREP AND COOK TIME 30 MINUTES SERVES 4

2 tablespoons extra virgin olive oil
2 medium onions (300g), chopped finely
2 cloves garlic, crushed
2 medium carrots (240g), grated
2 celery stalks, sliced finely
400g canned chopped tomatoes
1 litre (4 cups) vegetable stock
1 bay leaf
1 rosemary sprig
2 tablespoons tomato paste
2 cups (500ml) water
400g can white beans, drained and rinsed
2 medium zucchini (240g), sliced thinly
100g green beans, trimmed and cut into 2cm lengths
½ cup (40g) finely grated parmesan

Heat the oil in a large saucepan over a medium heat. Add the onions and the garlic and cook, stirring, until the onion is softened. Add the carrot and the celery and