Ingredients for Bean And Vegetable Soup With Cheesy Toasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper (capsicum)
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup broken spaghetti
- 1 (15 ounce) can kidney beans, drained and rinsed
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup green beans, trimmed and halved
- 4 slices of bread
- 1/4 cup grated Parmesan cheese
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How to Make Bean And Vegetable Soup With Cheesy Toasts
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the soup hot, topped with the cheesy parmesan toasts.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
74g
Fat
23g
Carbs
46g
