You may also like
Categories:
olive oil onion clove garlic vegetable stock tomatoes red kidney beans baguette Cheddar cheese chives
Viewed: 78 - Published at: a year agoIngredients
- 1 tbsp olive oil
- 1 None onion, finely chopped
- 1 clove garlic, crushed
- 4 cups vegetable stock
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1/2 None baguette, sliced into rounds
- 1/2 cup grated Cheddar cheese
- None None Chives or parsley, to serve
Method
- Heat the oil in a large saucepan on high heat. Saute the onion and garlic for 1-2 mins, until tender. Stir in the stock and tomato and simmer for 5 mins. Add the beans and simmer for a further 4-5 mins until slightly thickened. Season to taste.
- Meanwhile, preheat the broiler. Arrange the bread on a foil-lined baking pan. Broil for 1-2 mins, until golden. Turn the slices over then sprinkle with cheese. Broil for 1-2 mins, until the cheese melts.
- Sprinkle the soup with chives or parsley and serve with cheese croutons.
