1 tablespoon of homemade tomato ketchup or tomato puree
A drained tin of mixed beans
Leftover soft cheese
Virgin olive oil
Heat the chicken stock in a saucepan and add sliced garlic, chopped tomatoes, chopped runner beans, homemade tomato ketchup or tomato puree.
Then add mixed beans and let the soup bubble for about 4-5 minutes.
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).
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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