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Chunky Vegetable & Bean Soup with Parmesan Toasts

Serves 4

Time to prepare: 5 mins

Time to cook: approx 15 mins

Cals per portion: 220

500g carton passata (sieved tomatoes)

450ml (3/4 pint) vegetable stock

350g (120z) frozen mixed vegetables 15ml (1 tbsp)

Worcestershire sauce

300g can mixed beans, drained

8 thin slices French bread

15ml (1 tbsp) olive oil

25g (1 oz|) finely grated Parmesan cheese.

1. Pour the passata and veg stock into a large pan and heat gnetly. Add the frozen mixed vegetables and simmer for 10-12 mins until the vegetables are tender.

2. Add the Worcestershire sauce and beans and season to taste with salt and freshly ground black pepper. Simmer for a further 2-3 mins.

3. To make the Parmesan toasts, brush each slice of bread with olive oil and toast on one side under the grill until golden . Turn over and top each piece with Parmesan cheese. Grill for 1-2 mins more until cheese is bubbling.

4. Serve the soup in warmed bowls topped with toasts and freshly ground black pepper.

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