Bean & Vegetable Soup With Cheesy Toasts
Recipe: #15393
October 31, 2014
Categories: Beans, Spaghetti, Sunday Dinner, Low Fat, Canned Tomatoes, Zucchini, more
"Suggested as a lunch in little ideas diabetes cookbook . Definately heartwarmer on a cold day or night when you only want a light meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (532.9 g)
- Calories 686.6
- Total Fat - 6.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 136.1 mg
- Sodium - 212.6 mg
- Total Carbohydrate - 119 g
- Dietary Fiber - 30.5 g
- Sugars - 10.6 g
- Protein - 46.4 g
- Calcium - 287.2 mg
- Iron - 14.4 mg
- Vitamin C - 55.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat the oil in a large pan and add the onion and cook over medium heat for 5 minutes or until golden and then add the capsicum (bell pepper), carrot and zucchini (courgettes) and cook for 5 minutes or until the vegetable are soft.
Step 2
Add the tomatoes and stock and bring to the boil and add the broken spaghetti and cook for 5 minutes or until the spaghetti is soft.
Step 3
Reduce the heat and stir in the kidney beans, thawed spinach and green beans and cook for 5 minutes or until heated through.
Step 4
Put the bread strips on a baking tray and toast on one side under a grill (broiler) preheated to medium and then turn the bread over, sprinkle with the parmesan and grill until crisp and golden brown.
Step 5
Serve the soup with the toasts to the side.
Tips
No special items needed.
1 Reviews
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