Tomato & Bean Soup

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By Patricia Potts
from Perth

From a mix of recipes plucked of the net.

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top


  •   1 Tbsp
    olive oil, light
  •   1
    onion, yellow
  •   1 clove
  •   1 l
    vegetable stock (4 cups)
  •   1 can(s)
    400 grams diced tomatoes
  •   1 can(s)
    425 grams beans (mexi beans, undrained)
  •   1/2
    breadstick (1/2 cut into 8 slices
  •   1/2 c
    low-fat cheddar cheese, grated
  •   1 Tbsp
    chives, chopped

How To Make

  • 1
    Heat 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.
  • 2
    Stir 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.
  • 3
    Meanwhile preheat an oven grill/broiler to high.
  • 4
    Line 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.
  • 5
    Sprinkle soup with chives and serve with the cheese toasts.