Something quick and easy for when veggie friends come round, this soup made of cannellini beans mixed with vegetable soup and cheese is tops.
Serves 3
Ready in 25 minutes
1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 600g carton or tub fresh vegetable soup into a saucepan. Place over a high heat, stir in 410g can cannellini beans, drained and rinsed, and heat until bubbling. Season and tip into a deep, ovenproof dish, about 1.5 litres.
2. In a food processor, whizz a 170g fresh garlic baguette to chunky crumbs. Stir in 75g mature Cheddar, grated, and sprinkle over the soup. Bake for 15 minutes or until crisp and golden. Stand for a few minutes then spoon onto plates. Serve with a mixed salad.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.