Leek and bean soup with cheesy bread
Serves: 4
Time to make: 25 mins
Total cost: $14.00 / $3.50 per serve
(at time of publication)
Ingredients
- 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
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 327cal
-
Kilojoules 1370kJ
-
Protein 16g
-
Total fat 13g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 11g
-
Dietary fibre 8g
-
Sodium 850mg
-
Calcium 270mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
