Bean And Vegetable Soup With Cheesy Toasts

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Suggested as a lunch in jody vassallo little ideas diabetes cookbook . definately heartwarmer on a cold day or night when you only want a light meal.

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Steps

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Heat the oil in a large pan and add the onion and cook over medium heat for 5 minutes or until golden and then add the capsicum , carrot and zucchini and cook for 5 minutes or until the vegetable are soft.

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Add the tomatoes and stock and bring to the boil and add the broken spaghettie and cook for 5 minuites or until the spaghettie is soft.

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Reduce the heat and stir in the kidney beans , thawed spinach and green beans and cook for 5 minutes or until heated through.

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Put the bread strips on a baking tray and toast on one side under a grill preheated to medium and then turn the bread over , sprinkle with the parmesan and grill until crisp and golden brown.

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Serve thesoup with the toasts to the side.

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Ingredients

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olive oil, onion, red capsicum, carrot, zucchini, tomatoes, chicken stock, spaghetti, red kidney beans, frozen spinach, green beans, bread, parmesan cheese