Chilli bean soup with cheesy garlic bread recipe

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  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 256 calories / serving
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Chilli bean soup with   cheesy garlic bread   HERO
  1. Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan.
  2. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency.
  3. Meanwhile, grill one side of the baguette slices. In a bowl, combine the butter, garlic and cheese and spoon onto the untoasted sides of the bread. Grill for a few minutes until golden and bubbling. Divide the soup between 6 bowls or cups and scatter over the coriander. Serve with the cheesy garlic bread.

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  • Ingredients

  • 1tbsp oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 1tsp Everyday Value mild chilli powder
  • ½tsp ground cumin
  • 1 x 400g tin Everyday Value chopped tomatoes
  • 400ml (14fl oz) vegetable stock
  • 1 x 400g tin Everyday Value kidney beans, drained and rinsed
  • 1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
  • 1 red pepper, diced
  • handful coriander, chopped
  • For the cheesy garlic bread

  • 6 baguette slices
  • 50g (2oz) Everyday Value butter, softened
  • 2 garlic cloves, crushed
  • 100g (3½oz ) Everyday Value grated Cheddar cheese
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  • Energy 1067kj 256kcal 13%
  • Fat 15.6g 22%
  • Saturates 8.2g 41%
  • Sugars 8.1g 9%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 20.4g Protein 9.7g Fibre 5.9g


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