Bean And Vegetable Soup With Cheesy Toasts Recipe

Ingredients for Bean And Vegetable Soup With Cheesy Toasts

• Olive Oil
• 1 medium onion, chopped
• Red Capsicum
• 1 medium carrot, chopped
• 1 medium zucchini, chopped
• 1 (28 ounce) can crushed tomatoes
• Chicken Stock
• Spaghetti
• Red Kidney Beans
• Frozen Spinach
• 1/2 cup green beans, trimmed and halved
• Bread
• Parmesan Cheese

How to Make Bean And Vegetable Soup With Cheesy Toasts

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and cook for 5 minutes, or until softened and translucent.
2. Add 1 red bell pepper (capsicum), 1 medium carrot, chopped, and 1 medium zucchini, chopped. Cook for another 5 minutes, stirring occasionally, until vegetables are tender.
3. Stir in 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, and 1/2 cup broken spaghetti. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the spaghetti is cooked through.
4. Reduce heat to low. Add 1 (15 ounce) can kidney beans (drained and rinsed), 5 ounces fresh spinach (roughly chopped), and 1/2 cup green beans (trimmed and halved). Cook for 5 minutes, or until heated through and spinach is wilted.
5. While the soup simmers, prepare the toasts: Preheat your broiler. Arrange 4 slices of bread on a baking sheet. Broil for 2-3 minutes per side, or until lightly toasted.
6. Turn the bread slices over and sprinkle generously with 1/4 cup grated Parmesan cheese. Broil for another 1-2 minutes, or until the cheese is melted and bubbly and the toast is golden brown.
7. Serve the soup hot, topped with the cheesy parmesan toasts.