Zucchini, Butter Bean and Parmesan Soup

Preheat oven to 220°C fan-forced (for the garlic bread). Thinly slice spring onions, keeping white and green parts separate. Place most of the green (reserving some to serve) and all of the white spring onion in a large saucepan with butter over low heat. Cook, stirring, until butter has melted. Cook for a further 3–4 minutes or until spring onion is softened and fragrant.

Meanwhile, coarsely grate zucchini. Add to the pan and cook, stirring, for 1 minute to combine.

Add 750ml (3 cups) water to the saucepan. Crumble in stock cube. Rinse and drain butter beans and add to saucepan. Bring to the boil.

Reduce heat to medium and simmer for a further 15 minutes. Add ½ teaspoon salt. Stir through baby spinach leaves and ½ the parmesan. While soup is cooking, continue with step 5.

Prepare garlic bread according to packet instructions.

Using a stick blender, blend soup until smooth and creamy. Squeeze in lemon juice. Divide soup between bowls and top with remaining parmesan and reserved green spring onion. Serve with garlic bread.