Tomato And Bean Soup With Cheese Croutons - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, crushed
4 cups vegetable stock
1 can (14 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1/2 None baguette, sliced into rounds
1/2 cup grated Cheddar cheese
None None Chives or parsley, to serve

Preparation

Heat the oil in a large saucepan on high heat. Saute the onion and garlic for 1-2 mins, until tender. Stir in the stock and tomato and simmer for 5 mins. Add the beans and simmer for a further 4-5 mins until slightly thickened. Season to taste.
Meanwhile, preheat the broiler. Arrange the bread on a foil-lined baking pan. Broil for 1-2 mins, until golden. Turn the slices over then sprinkle with cheese. Broil for 1-2 mins, until the cheese melts.
Sprinkle the soup with chives or parsley and serve with cheese croutons.