Ingredients

5 tb sp olive oil
1 medium brown onion, sliced
1 clove of garlic, crushed
1 cup 250g peeled and diced potatoes
2/3 cup thinly sliced carrots
125g thinly sliced celery
2/3 cup sliced zucchini
1 quart beef broth
rind from a pece of parmesan cheese
1 tb sp minced parsley
1+3/4 cannellini beans, canned
salt and freshly ground pepper

Method

Heat the oil in a saucepan and saute the onion and garlic for 5 minutes
or until the onion is soft. Add the potatoes and cook for a further 5 minutes.
Add the carrots, celery and zucchini and cook for another 5 minutes.

Add the beef broth, tomatoes and cheese crust, bring to boil, simmer covered
for 1 hour. If soup becomes too thick add more broth.

Add the minced parsley and cannellini beans and heat for a further 10 minutes.

To serve, remove the cheese crust, season with salt and pepper and serve
with crusty bread.

Serves: 4-6