Tomato And Bean Soup With Cheese Croutons

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 None baguette, sliced into rounds
• 1/2 cup grated Cheddar cheese
• None None Chives or parsley, to serve

1. Heat the oil in a large saucepan on high heat. Saute the onion and garlic for 1-2 mins, until tender. Stir in the stock and tomato and simmer for 5 mins. Add the beans and simmer for a further 4-5 mins until slightly thickened. Season to taste.
2. Meanwhile, preheat the broiler. Arrange the bread on a foil-lined baking pan. Broil for 1-2 mins, until golden. Turn the slices over then sprinkle with cheese. Broil for 1-2 mins, until the cheese melts.
3. Sprinkle the soup with chives or parsley and serve with cheese croutons.

olive oil, onion, clove garlic, vegetable stock, tomatoes, red kidney beans, baguette, cheddar cheese, chives

Taken from recipes-plus.com/api/v2.0/recipes/27620 (may not work)