Quick & Easy creamy vegetarian soup with crisp mozzarella bruschetta.

Ingredients

• 30 ml (2 Tbsp) sunflower oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 x 410 g cans Rhodes Quality Tomato Chopped & Peeled
• 1 x 410 g can Rhodes Quality Butter Beans, drained and rinsed beans
• 500 ml (2 cups) prepared vegetable stock
• 5 – 10 ml (1-2 tsp) sugar
• salt and freshly cracked black pepper
• Mozzarella Bruschetta
• ½ French baguette
• 30 ml (2 Tbsp) olive oil
• 125 g (½ cup)
• salt and freshly cracked black pepper

Method

1. Heat the oil in a large saucepan.
2. Add the onion and fry until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the Rhodes Quality Tomato Chopped & Peeled, Rhodes Quality Butter Beans and the vegetable stock.
5. Bring to the boil and then reduce the heat and simmer for 15 minutes.
6. Remove from the heat and cool for ten minutes before placing the soup in a blender to puree.
7. Return the soup to the saucepan, heat gently and season to taste with the sugar, salt and pepper.
8. To make the bruschetta, slice the French loaf lengthways into slices and place on a baking tray.
9. Brush the slices with the olive oil and sprinkle with the mozzarella cheese.
10. Season with the salt and pepper.
11. Toast under a preheated hot grill for a few minutes until the cheese is melted.
12. Serve the soup hot with the bruschetta.

Serving

Serves 6

Cooking time

Prep Time: 15 minutes Cooking Times: 20  minutes