Serves 3

Vegetable bake with garlic bread topping recipe

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Ready in 25 minutes

600g carton or tub fresh vegetable soup
410g can cannellini beans
170g fresh garlic baguette to
75g mature Cheddar

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1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 600g carton or tub fresh vegetable soup into a saucepan. Place over a high heat, stir in 410g can cannellini beans, drained and rinsed, and heat until bubbling. Season and tip into a deep, ovenproof dish, about 1.5 litres.
2. In a food processor, whizz a 170g fresh garlic baguette to chunky crumbs. Stir in 75g mature Cheddar, grated, and sprinkle over the soup.
3. Bake for 15 minutes or until crisp and golden. Stand for a few minutes then spoon onto plates. Serve with a mixed salad.

Vegetable bake with garlic bread topping recipe

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