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prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil, light
- 1 - onion, yellow
- 1 clove garlic
- 1 liter vegetable stock (4 cups)
- 1 can 400 grams diced tomatoes
- 1 can 425 grams beans (mexi beans, undrained)
- 1/2 - breadstick (1/2 cut into 8 slices
- 1/2 cup low-fat cheddar cheese, grated
- 1 tablespoon chives, chopped
How To Make tomato & bean soup
-
Step 1Heat oil in a large saucepan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until onion is soft.
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Step 2Stir in stock and tomatoes and tomatoes and bring to the boil and then add the beans and then reduce heat and simmer, stirring occasionally for 5 minutes or until reduced slightly.
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Step 3Meanwhile preheat an oven grill/broiler to high.
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Step 4Line an oven tray with foil and arrange bread slices on the prepared tray and cook under the grill/broiler for 1 minute or until golden brown and then turn slices and top with cheese and grill/broil for a further minute or until cheese melts.
-
Step 5Sprinkle soup with chives and serve with the cheese toasts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Culture:
Australian
Method:
Stove Top
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