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Bean & Vegetable Soup With Cheesy Toasts

Here's how you make Bean & Vegetable Soup With Cheesy Toasts
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  • Servings: 4
  • Prep: 10m
  • Cook: 20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 teaspoons oil (olive oil)
  • 1 yellow onion (chopped)
  • 1 red capsicum (chopped, bell pepper)
  • 1 carrot (chopped)
  • 2 zucchini (chopped courgettes)
  • 400 grams tomatoes (13oz canned chopped)
  • 8 cups chicken stock (salt reduced or vegetable stock 1.5 litres 48fl oz)
  • 200 grams dry spaghetti pasta (broken duram wheat, 1 cup, 6 1/2oz)
  • 400 grams cooked red kidney beans (rinsed and drained 13oz)
  • 250 grams frozen spinach (thawed 8oz)
  • 100 grams fresh green string beans (sliced 3 1/2oz)
  • 2 whole wheat bread slices (thick wholegrain cut into strips)
  • 1/2 cup grated parmesan cheese (50g 1 2/3oz)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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