Vegetable bake with garlic bread topping
- Published: 31 Mar 07
- Updated: 18 Mar 24
A vegetable bake recipe that uses a couple of quick shortcuts so it’s ready in under half an hour. Just right for a time-pressed weeknight.
Advertisement
Ingredients
- 600g carton or tub fresh vegetable soup
- 410g can cannellini beans
- 170g fresh garlic baguette
- 75g vegetarian Cheddar, grated
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Tip vegetable soup into a saucepan. Place over a high heat, stir in cannellini beans and heat until bubbling. Season and tip into a deep, ovenproof dish, about 1.5 litres.
- In a food processor, whizz the baguette to chunky crumbs. Stir in grated Cheddar and sprinkle over the soup.
- Bake for 15 minutes or until crisp and golden. Stand for a few minutes then spoon onto plates. Serve with a mixed salad.
Recipe continues after advertising
Advertisement
- Recipe from April 2007 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
September seasonal recipes
Gennaro Contaldo’s baked aubergine rolls
Gennaro Contaldo‘s gorgeous baked aubergine rolls, also known as involtini...
-
Easy
Save recipe
-
Easy
Save recipe
Vegetarian comfort food recipes
Baked gnocchi with cream, mushrooms and blue cheese sauce
This recipe of soft, pillowy gnocchi baked in a creamy...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because I am always looking for different options for quick and easy yet healthy meals that take the minimal time to prepare after a busy day at work. This is perfect!