1 tablespoon olive oil
1 leek, pale section only, washed, thinly sliced
2 celery sticks, trimmed, thinly sliced
1 large carrot, peeled, finely chopped
2 green zucchini, ends trimmed, finely chopped
2 garlic cloves, crushed
1L (4 cups) Vegetable stock
2 strips lemon rind, white pith removed
1 x 400g can cannellini beans, rinsed, drained
1/4 cup coarsely chopped fresh continental parsley
1 tablespoon coarsely chopped fresh oregano
Freshly ground black pepper
2 teaspoons extra virgin olive oil

Method

Heat the oil in a large saucepan over medium heat.

Add the leek, celery, carrot and zucchini and cook, stirring, for 5 minutes or until tender.

Add the garlic and cook for 1 minute or until aromatic.

Add the stock and lemon rind and bring to the boil.

Reduce heat to medium-low and cook, covered, for 15 minutes or until vegetables are tender.

Discard rind.

Add the cannellini beans and cook, stirring, for 2 minutes or until heated through.

Remove from heat. Add the parsley and oregano, and stir to combine.

Season with pepper

Ladle the soup among cups and drizzle with oil to serve

Serves 4 as an entre