Mike van de Elzen: Autumn veggie soup with lemon garlic bread

Autumn veggie soup with lemon garlic bread  Cook time: 30 minutes  Prep time: 15  Serves: 6  2 tbsp sunflower oil   1 medium onion, chopped   4 cloves garlic, peeled and smashed   3 carrots, peeled and diced   1 cup chopped celery   4 bay leaves   400gm can whole peeled tomatoes   400gm can cannellini beans, drained  1 ltr water & 1 stock cube   ½ tsp toasted fennel seeds   5 large spinach leaves, destalked and roughly chopped   1/2 cup kalamata olives   Old parmesan rind if you have one   Lemon garlic bread   6 ciabatta rolls   150 gm unsalted butter   4 tbsp chopped parsley  3 cloves garlic, crushed   Zest and juice of one small lemon   Flaky salt and pepper  Heat the oil in a large soup pot or casserole.   Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind.  Simmer for 20 minutes before adding olives when you want to serve.   Super fast and really easy. Whilst your waiting, make up the butter.   Turn the oven on to 180*c   Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper.   Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes   Serve soup with warmed lemon garlic rolls.  LISTEN ABOVESee omnystudio.com/listener for privacy information.