Bean and Vegetable Soup With Cheesy Toasts

READY IN: 30mins
Recipe by I'mPat

Suggested as a lunch in Jody Vassallo little ideas diabetes cookbook . Definately heartwarmer on a cold day or night when you only want a light meal.

Top Review by UmmBinat

This soup is good. I believe the cheesy toasts would be excellent with it but was not able to make them since we are gluten/yeast free. Saying that I used broken brown rice spaghetti pasta. I omitted the bell pepper & green beans (I thought I had some frozen, which I may have preferred to omit anyway), I used homemade chicken stock and followed the rest. It makes 6-8 servings for sure even with the omitted ingredients. I did have to simmer way longer than 5 minutes to get the carrots soft but that was good because it melded the flavours more. Made for MAKE MY RECIPE~Tag Game/ Christmas 2010.

Ingredients Nutrition

Directions

  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.

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