AuthorFPG
RatingDifficultyBeginner0

A delicious 'use up' soup recipe for all your leftovers.

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Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 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

Directions

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.

‘Use up’ soup
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