Vegetable bake with garlic bread topping

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Tip vegetable soup into a saucepan. Place over a high heat, stir in cannellini beans and heat until bubbling. Season and tip into a deep, ovenproof dish, about 1.5 litres.
2. In a food processor, whizz the baguette to chunky crumbs. Stir in grated Cheddar 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.