AuthorFPGA delicious 'use up' soup recipe for all your leftovers.
570 ml chicken stock
1 sliced garlic clove
4 over ripe tomatoes, roughly chopped
A handful of runner beans, chopped
1 tbsp homemade tomato ketchup or tomato puree
A drained tin of mixed beans
French bread
Leftover soft cheese
Virgin olive oil
Black pepper
1
Heat the chicken stock in a saucepan and add sliced garlic, chopped tomatoes, chopped runner beans, homemade tomato ketchup or tomato puree.
2
Then add mixed beans and let the soup bubble for about 4-5 minutes.
3
For the bread croutes, cut slices, not too thick, from a stale French bread stick and toast them under the grill.
4
Then sprinkle a mixture of leftover soft cheeses into the soup bowls. Ladle the bubbling soup over the cheese and top it with the toasts, a good drizzle of virgin olive oil and a generous grating of black pepper.
Ingredients
570 ml chicken stock
1 sliced garlic clove
4 over ripe tomatoes, roughly chopped
A handful of runner beans, chopped
1 tbsp homemade tomato ketchup or tomato puree
A drained tin of mixed beans
French bread
Leftover soft cheese
Virgin olive oil
Black pepper