TOMATO & BEAN SOUP

Tomato & Bean Soup image

Provided by Patricia Potts

Time 20m

Number Of Ingredients 9

1 Tbsp olive oil, light
1 onion, yellow
1 clove garlic
1 l vegetable stock (4 cups)
1 can(s) 400 grams diced tomatoes
1 can(s) 425 grams beans (mexi beans, undrained)
1/2 breadstick (1/2 cut into 8 slices
1/2 c low-fat cheddar cheese, grated
1 Tbsp chives, chopped

Steps:

1. Heat oil in a large saucepan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until onion is soft.
2. Stir in stock and tomatoes and tomatoes and bring to the boil and then add the beans and then reduce heat and simmer, stirring occasionally for 5 minutes or until reduced slightly.
3. Meanwhile preheat an oven grill/broiler to high.
4. Line an oven tray with foil and arrange bread slices on the prepared tray and cook under the grill/broiler for 1 minute or until golden brown and then turn slices and top with cheese and grill/broil for a further minute or until cheese melts.
5. Sprinkle soup with chives and serve with the cheese toasts.