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Cheesy Vegetable Soup
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon tomato paste
2 sticks celery, diced
2 potatoes, diced
1 carrot, diced
1 zucchini, diced
1 small broccoli, cut into small flowerettes
4 cups (1 litre) vegetable stock or water
2 bay leaves
420g can red kidney beans, drained
2 cups Bega So Light 50% Reduced Fat Cheese
Crusty bread, to serve
Method:
- Heat a non-stick saucepan and cook onion and garlic until soft. Add tomato paste, vegetables, stock and bay leaves and bring to the boil.
- Add the beans and simmer for 1 hour or until vegetables are tender.
- Puree half the soup and return to saucepan with remaining soup. Heat gently and stir through half the Bega So Light 50% Reduced Fat Cheese.
- Serve topped with the remaining Bega So Light 50% Reduced Fat Cheese and crusty bread.
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