Bean And Vegetable Soup With Cheesy Toasts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 onion (chopped)
• 1 red capsicum (chopped, bell pepper)
• 1 carrot (chopped)
• 2 zucchini (chopped courgettes)
• 400 g tomatoes (13oz canned chopped)
• 8 cups chicken stock (salt reduced or vegetable stock 1.5 litres 48fl oz)
• 1 cup spaghetti (broken duruam wheat 200g 6 1/2oz)
• 400 g red kidney beans (rinsed and drained 13oz)
• 250 g frozen spinach (thawed 8oz)
• 100 g green beans (sliced 3 1/2oz)
• 2 slices bread (thick wholegrain cut into strips)
• 1/2 cup parmesan cheese (grated 50g 1 2/3oz)

Recipe

• 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.
• 2 add the tomatoes and stock and bring to the boil and add the broken spaghettie and cook for 5 minuites or until the spaghettie is soft.
• 3 reduce the heat and stir in the kidney beans, thawed spinach and green beans and cook for 5 minutes or until heated through.
• 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.
• 5 serve thesoup with the toasts to the side.