A delicious 'use up' soup recipe for all your leftovers.
Heat the chicken stock in a saucepan and add sliced garlic, chopped tomatoes, chopped runner beans, homemade tomato ketchup or tomato puree.
Then add mixed beans and let the soup bubble for about 4-5 minutes.
For the bread croutes, cut slices, not too thick, from a stale French bread stick and toast them under the grill.
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.