Bean and Vegetable Soup With Cheesy Toasts

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 4

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.

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)

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

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.

By RecipeOfHealth.com