Easy Entrees

Baked bean soup with cheesy wedges

Name: Baked bean soup with cheesy wedges
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 3 x 220g cans baked beans in tomato sauce; 40ml (2 tablespoons) olive oil; 1 onion, finely chopped; 400g pancetta or bacon, chopped; 2 garlic cloves, crushed; 300ml chicken stock; 400g can diced tomatoes; 40ml (2 tablespoons) Worcestershire sauce; 3 medium desiree potatoes; 1 1/2 tablespoons olive oil; 1 teaspoon mild paprika; 100g taleggio, sliced or cheddar cheese, grated

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20m

1h 10m

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Cheesy potato wedges are the perfect accompaniment to this hearty vegetable soup.

3 x 220g cans baked beans in tomato sauce
40ml (2 tablespoons) olive oil
1 onion, finely chopped
400g pancetta or bacon, chopped
2 garlic cloves, crushed
300ml chicken stock
400g can diced tomatoes
40ml (2 tablespoons) Worcestershire sauce

Cheesy wedges

3 medium desiree potatoes
1 1/2 tablespoons olive oil
1 teaspoon mild paprika
100g taleggio, sliced or cheddar cheese, grated

Method

1.

Preheat oven to 190°C. To make wedges, cut each potato into 6 wedges. Combine oil and paprika in a bowl and season well. Toss in wedges, then transfer to a baking dish and bake for 35 minutes.
2.

Meanwhile, mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high heat, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. Add the mashed beans, whole beans, stock, tomatoes and Worcestershire sauce. Stir to combine, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
3.

Scatter the sliced or grated cheese over the wedges and bake for a further 5 minutes. Serve with the soup.