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'Use Up' Soup

'Use Up' Soup


Serves 2
Prep time
Cooking time


    • 570ml chicken stocks |stock 
    • 1 sliced garlic clove 
    • 4 over ripe tomatoes, roughly chopped 
    • A handful of runner beans, chopped 
    • 1 tablespoon of homemade tomato ketchup or tomato puree 
    • A drained tin of mixed beans 
    • French bread 
    • Leftover soft cheese 
    • Virgin olive oil 
    • Black pepper
  • Method

    1. Heat the chicken stock in a saucepan and add sliced garlic, chopped tomatoes, chopped runner beans, homemade tomato ketchup or tomato puree.  
    2. Then add mixed beans and let the soup bubble for about 4-5 minutes.  
    3. For the bread croutes, cut slices, not too thick, from a stale French bread stick and toast them under the grill (or you can use a toaster if you have a cage). 
    4. Then sprinkle a mixture of leftover soft cheeses into the soup bowls. Ladle the bubbling soup over the cheese and top it with the toasts, a good drizzle of virgin olive oil and a generous grating of black pepper.

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