Cheesy potato wedges are the perfect accompaniment to this hearty vegetable soup.
- Preheat oven to 190°C. To make wedges, cut each potato into 6 wedges. Combine oil and paprika in a bowl and season well. Toss in wedges, then transfer to a baking dish and bake for 35 minutes.
- Meanwhile, mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high heat, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. Add the mashed beans, whole beans, stock, tomatoes and Worcestershire sauce. Stir to combine, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
- Scatter the sliced or grated cheese over the wedges and bake for a further 5 minutes. Serve with the soup.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set