Vegetable bake with garlic bread topping

Name: Vegetable bake with garlic bread topping
Yield: For 3-4 people
Cuisine: British recipes
Ingredients: 600g carton or tub fresh vegetable soup; 410g can cannellini beans; 170g fresh garlic baguette; 75g vegetarian Cheddar, grated

Published: 31 Mar 07
Updated: 18 Mar 24

Test kitchen approved

A vegetable bake recipe that uses a couple of quick shortcuts so it’s ready in under half an hour. Just right for a time-pressed weeknight.

For 3-4 people
Ready in 25 minutes

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Ingredients

600g carton or tub fresh vegetable soup
410g can cannellini beans
170g fresh garlic baguette
75g vegetarian Cheddar, grated

Method

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.
In a food processor, whizz the baguette to chunky crumbs. Stir in grated Cheddar and sprinkle over the soup.
Bake for 15 minutes or until crisp and golden. Stand for a few minutes then spoon onto plates. Serve with a mixed salad.

Recipe from April 2007 Issue

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