Bean & Vegetable Soup With Cheesy Toasts
Created by ImPat on October 31, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15393
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Serve the soup with the toasts to the side.
Nutritional Facts
- 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