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Vegetable bake with garlic bread topping recipe

By Kate Belcher

Serving instructions

1. Serves 3
2. Ready in 25 minutes
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Something quick and easy for when veggie friends come round, this bake recipe is made of cannellini beans mixed with vegetable soup!

Ingredients

1. 600g carton or tub fresh vegetable soup
2. 410g can cannellini beans
3. 170g fresh garlic baguette
4. 75g vegetarian Cheddar

Method

1. 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. 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. 3. Bake for 15 minutes or until crisp and golden. Stand for a few minutes then spoon onto plates. Serve with a mixed salad.

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