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Tomato and Kidney Bean Soup with Cheese and Pastrami Toasties

This soup is so super duper healthy and nutritious, and is perfectly comforting for cosy cold days. Plus, it's ready in under 30 minutes - let's go!!!

Prep:

5

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • Big bunch of basil
  • 400g tinned tomatoes, chopped
  • 200g red kidney beans, drained
  • 2 tbsp red wine vinegar
  • 1 slice of stale bread, or olive loaf mentioned below
  • 4 slices of bread (I love using an olive loaf)
  • 50 cheddar cheese, thinly sliced
  • 4 rashers of veggie Squeaky Bean Pastrami
  • 1 tbsp crème fraiche
  • 1 tsp chopped garlic
  • Extra Virgin Olive Oil

Instructions

  1. Chop up the basil stalks of the bunch of fresh basil into tiny chunks and place in a saucepan along with some olive oil, the chopped garlic and half of the basil leaves. Cook over a medium-high heat for roughly 2 minutes, and then stir in the chopped tomatoes, red kidney beans, red wine vinegar and some salt and pepper and cook for 10-15 minutes.
  2. Rip in the slice of stale bread and a splash of water and cook for a further 5 minutes and once cooked, blitz the soup until it's all smooth. (If the texture of the soup is still too thick then you can add some more water and stir until it's fully mixed in).
  3. Preheat your oven to 180°C / 350°F / Gas Mark 4. Layer the pastrami and cheddar cheese slices over the olive bread and make into a sandwich. Place the sandwich in the oven and cook for roughly 2-5 minutes until the cheese has started to melt and the bread has toasted slightly. Cut the toast in half.
  4. Ladle the soup into two bowls and spoon over a tablespoon of the crème fraiche over each bowl. Gently stir this in and sprinkle over the remaining basil leaves and serve with the toasties.