Silver beet and butter bean soup

Instructions

1 Preheat oven to 180°C. Heat olive oil in a large saucepan over medium heat. Add the chopped leek, celery and carrot and cook, stirring, for 10 minutes or until soft. Add the garlic and cook for a further 30 seconds, or until fragrant.

2 Add stock and water to saucepan, cover, and simmer for 10 minutes. Add silver beet and butter beans, cover and simmer for 5 minutes, or until the silver beet is tender.

3 Combine ricotta and cheddar cheese in a small bowl. Grill bread on both sides in the oven until golden. Top with cheese mixture and bake for a further 10 minutes, or until warm and cheddar is melted. Serve with cheese toast.