Bean and Vegetable Soup With Cheesy Toasts Recipe

Name: Bean and Vegetable Soup With Cheesy Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ½ cup parmesan cheese (grated 50g 1 2/3oz)

Servings: persons

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)
½ cup parmesan cheese (grated 50g 1 2/3oz)

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.

1064

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 onion (chopped), 1 red capsicum (chopped, bell pepper), 1 carrot (chopped), and more.

Yes, Bean and Vegetable Soup With Cheesy Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Vegetable Soup With Cheesy Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions