Tomatoes and cheese is a classic combination, and it’s highlighted in this yummy soup.
Cheesy Vegetable Soup
Tomatoes and cheese is a classic combination, and it's highlighted in this yummy soup.
Ingredients
Cheesy Vegetable Soup
- 1 tablespoon olive oil
- 1 tablespoon Butter
- 1 Cup white onion diced
- 1 Cup carrot diced
- 1 Cup celery diced
- 1 225-gram can tomatoes diced or crushed
- 4 cups chicken stock
- 1 225-gram can chickpeas (garbanzos) drained
- 1/2 Cup long beans (sitaw) sliced into 1/2-inch lengths
- 1 Cup Potatoes peeled and diced
- 1 teaspoon Italian seasoning
- 2 tablespoons parsley sprigs chopped
- Salt to taste
- 4 slices french bread toasted
- 4 slices mozzarella cheese
- 4 slices gruyere cheese
Instructions
- Heat olive oil and melt butter in a stockpot. Sauté onions, carrots, and celery for 5 minutes.
- Add canned tomatoes and stock; bring to a gentle simmer. Add chickpeas, green beans, potatoes, Italian seasoning, and parsley. Simmer gently for 20 minutes over low heat. Season with salt and pepper.
- Portion soup among 4 individual ovenproof bowls. Arrange toasted bread slices on top of each bowl. Top with mozzarella and Gruyère cheeses. Put bowls on a baking sheet and place baking sheet in an oven set at the broil setting. (You can also place the bowls in a turbo broiler.) Broil until cheese melts and forms a crust over the tops of the bowls, about 5 to 7 minutes. Serve immediately.
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