Easy recipe Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup

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one one/two tbsp Extra-virgin Olive Oil about eight thin slices Coles Bakery Rustic Baguette, sliced on sharp diagonal (one hundredg) one clove Garlic, peeled, halved one hundred and thirty g Fresh Ricotta Cheese, from the deli one one/two tbsp (fifteeng) Coles Brand Australian Parmesan Cheese Shredded one slice (twentyg) Prosciutto, from the deli, chopped In a medium, heavy saucepan, heat one tbsp of the oil over medium heat. Add fennel (Recipes by ingridients fennel) seeds and cook for one min, or until fragrant. Stir in the garlic, then add the onion and cook, stirring often, for four mins, or until the onion is translucent. Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup. Add the stock, two cups of, water (Recipes by ingridients water) , rosemary (Recipes by ingridients rosemary) and. thyme (Recipes by ingridients thyme) Cover and bring to a simmer. Add the celery and carrots, cover, and cook for five mins, or until the vegetables soften slightly. Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup. Stir in the beans, asparagus, and spinach, cover, and cook for three mins, or until the asparagus is crisp-tender. Remove saucepan from the heat. Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup. Season soup to taste with salt and pepper. Meanwhile, to make the tartines, preheat an indoor grill pan over medium heat. Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup. Brush the oil over both sides of the bread (Recipes by ingridients bread) and rub with the garlic clove, grill for about three mins per side, or until hot and toasted with grill marks. In a small bowl, mix the ricotta (Recipes by ingridients ricotta) and parmesan together. Season to taste with salt. Ricotta Cheese Tartines with Aromatic White Bean Vegetable Soup. Spoon mixture over the grilled bread (Recipes by ingridients bread) and sprinkle with freshly ground pepper and the prosciutto. Ladle the soup into bowls and drizzle the remaining one/two tbsp oil over. Serve with the tartines, and lemon wedges for squeezing over the soup. .