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White Bean and Tomato Soup with Grilled Cheddar Toasts

A thick hob soup of cannellini beans, tomato and kale served with cheese toasts browned under the grill.

Total
30 min
Hands on
15 min
Serves
4
Method
hob
Cuisine
Italian

Per serving · estimated

Energy
600 kcal
Protein
24 g
Fat
16 g
Carbs
90 g
Freshly cooked White Bean and Tomato Soup with Grilled Cheddar Toasts

Method

  1. Step 1 of 13

    Dice the onion.

    • Onion
    dice onion

  2. Step 2 of 13

    Dice the carrot and chop the celery small.

    • Carrot
    • Celery sticks
    dice carrot

  3. Step 3 of 13

    Heat the olive oil in a large pan over medium heat and soften the onion, carrot and celery for 5 minutes.

    • Olive oil
    • Onion
    • Carrot
    • Celery sticks
    5 min
    onions translucent
    What ‘ready’ looks like

  4. Step 4 of 13

    Mince the garlic and stir it in with the rosemary for 1 minute.

    • Garlic
    • Dried rosemary
    1 min
    mince garlic

  5. Step 5 of 13

    Drain and rinse the beans.

    • Cannellini beans
    drain tinned beans

  6. Step 6 of 13

    Add the beans, chopped tomatoes and stock, and bring to the boil.

    • Cannellini beans
    • Chopped tomatoes
    • Vegetable stock
    bring to boil

  7. Step 7 of 13

    Turn down and simmer for 10 minutes until thickened.

    10 min
    gentle simmer
    What ‘ready’ looks like

  8. Step 8 of 13

    Crush about a quarter of the beans against the side of the pan to thicken the soup.

    • Cannellini beans
    soup thickened
    What ‘ready’ looks like

  9. Step 9 of 13

    Shred the kale, stir it in and cook 3 minutes, then season with salt and pepper.

    • Kale
    • Salt
    • Black pepper
    3 min

  10. Step 10 of 13

    Heat the grill.

    preheat grill

  11. Step 11 of 13

    Grate the cheddar.

    • Mature cheddar
    grate cheese

  12. Step 12 of 13

    Toast the bread slices under the grill, turn them, top with cheese and grill 3 minutes until bubbling.

    • Sourdough bread
    • Mature cheddar
    3 min
    cheese melted bubbling
    What ‘ready’ looks like

  13. Step 13 of 13

    Ladle the soup into four bowls and serve two toasts with each.

    • Sourdough bread

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Bend it to your kitchen

Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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