Leek and bean soup with cheesy bread

Serves: 4

Time to make: 25 mins

Ingredients

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spray oil

1 leek, white part, finely chopped

2 cloves garlic, crushed

2 x 400g cans chopped tomatoes with capsicum

1 wholegrain baguette, quartered, then halved

½ cup grated reduced-fat tasty cheese

400g can cannellini beans, drained, rinsed

2 cups shredded silver beet

4 tablespoons reduced-fat sour cream

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Instructions

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1 Spray a large saucepan with oil and cook leek over a medium-high heat for 4 minutes until softened. Spray pan with a little more oil, add garlic and cook for 1 minute. Add tomatoes and 4 cups water. Bring to the boil, reduce heat and simmer, uncovered, for 10 minutes.

2 Meanwhile, preheat grill. Toast bread, sprinkle with cheese and grill again until cheese melts.

3 Add beans and silver beet to pan and cook for 5 minutes or until silver beet wilts. Top soup with sour cream and serve with cheesy bread.

Nutrition Info (per serve)

Calories 327 cal

Kilojoules 1370 kJ

Protein 16 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 8 g

Sodium 850 mg

Calcium 270 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.