Jumping with energy, mexi beans are cheap, filling and tasty and taste great in this tomato soup.
- Preheat grill on high. Line grill tray with foil. Heat olive oil in a large saucepan on high. Sauté onion and garlic for 1-2 mins until onion is tender.
- Stir in vegetable stock and diced tomatoes. Simmer for 5 mins (purée tomato mixture, if preferred). Stir in mexi beans and season to taste. Simmer for a further 5 mins.
- Meanwhile, arrange bread on grill tray. Grill until toasted on one side. Turn and sprinkle each evenly with tasty cheese. Grill for 1-2 mins until cheese melts.
- Serve soup sprinkled with chives or parsley. Accompany with cheese toast.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set