Greens and beans soup with cheesy toast
SERVES 4
This soup would make for an impressive and easy-to-prepare-ahead starter if you’re hosting a dinner party. You’d only need half the recipe, so freeze the rest for another day.
YOU WILL NEED
1tbsp olive oil, plus extra for drizzling
300g Tesco Frozen Classic Vegetable Base Mix
4 fresh thyme sprigs
400g tin white beans, such as cannellini, butter, haricot
1 organic vegetable stock cube
1 x 300g bag sliced spring greens
4 slices of stale bread, approx 200g 60g Cheddar, coarsely grated
One pinch of dried chilli flakes
HOW TO DO IT
1 Preheat the oven to 200C/gas 6. Drizzle 1tbsp of olive oil into a large deep pan over a medium heat. Add the vegetable base mix, a pinch of freshly ground black pepper and sea salt, two sprigs of fresh thyme, and cook, stirring, for 10 mins until softened.
2 Drain the beans, reserving the juice, then add half of the beans along with the juice to the pan. Crumble in the stock cube and top up with 800ml boiling water. Stir well, cover and bring to the boil, then reduce the heat and simmer for 5 mins.
3 Add the sliced spring greens and cook for 2 more mins, until tender. Transfer to a blender and blitz until smooth, then season to perfection.
4 Place the bread on a baking tray and scatter on the cheese. Sprinkle over the remaining beans and the chilli flakes and bake for 8 to 10 mins, or until golden and crisp.
5 Divide the soup between warm bowls, top with the crispy beans and cheesy toasts, sprinkle with a few fresh thyme leaves and a drizzle of olive oil and serve.
TIP IF YOU HAVE CREME FRAICHE OR DOUBLE CREAM IN THE FRIDGE, ADD A GENEROUS GLUG AFTER BLITZING THE SOUP FOR ADDED RICHNESS.