Chickpea minestrone with parmesan grain croutons

Instructions

1 Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until softened. Add celery, carrot, courgette, capsicum and garlic and cook, stirring, for 2 minutes or until combined. Add cumin and chickpeas and cook, stirring, for 30 seconds or until fragrant.

2 Add tomatoes and stock to pan, stirring to combine. Bring to the boil, then reduce heat to low and simmer for 15 minutes.

3 Meanwhile, preheat oven to 160°C. Line an oven tray with baking paper. Place bread chunks on prepared tray and lightly spray with olive oil. Sprinkle with cheese and bake for 10 minutes or until golden.

4 Divide soup among four serving bowls. Top with cheesy croutons, then serve sprinkled with combined parsley and lemon zest, if using.