2. Dice onion, carrot, celery and zucchini. Add to pan as you go along with 3 tsp Italian herbs. Cook for 4-5 minutes.
3. Stir in tomatoes, baked beans, 4 cups water and stock paste. Bring to the boil and simmer semi-covered for 15 minutes or until vegetables are tender.
4. Chop chives and mix half with 4 tbsp butter (see notes), parmesan cheese, 1/2 tsp Italian herbs. Cut bread into 2cm slices, spread one side with the parmesan butter and toast in oven for 3-5 minutes until golden and crunchy.
5. Adjust the seasoning of the soup with salt and pepper. Serve soup in bowls with croutons, finish with remaining chopped chives.
Grate butter to soften quickly, or use olive oil if you prefer. Add a crushed garlic clove if you wish!
No beef option - beef mince is replaced with chicken mince. Add 2 tbsp tomato paste if needed.
No gluten option - bread is replaced with GF bread
Brown onion, 1
Celery sticks, 2
Zucchini, 1/2 *
Crushed tomatoes, 400g
Baked beans, 400g
Chicken stock paste, 1 jar (45g)
Chives, 1/2 bunch *
Parmesan cheese, 1 bag (100g)
Ciabatta loaf, 1
FROM YOUR PANTRY
Oil + butter for cooking, salt, pepper, dried Italian herbs (or oregano)