‘Use up’ soup

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

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.

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‘Use up’ soup