Name: Baked bean soup with cheesy wedges
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1
Ingredients: 3 x 220g cans baked beans in tomato sauce; 40ml (2 tbsp) olive oil; 1 onion, finely chopped; 400g pancetta or bacon, chopped; 2 garlic cloves, crushed; 300ml chicken style liquid stock; 400g can diced tomatoes; 40ml (2 tbsp) Worcestershire sauce; 3 medium desiree potatoes; 27.30 gm olive oil; 2.50 gm mild paprika; 100g taleggio cheese, sliced or cheddar cheese, grated

Baked bean soup with cheesy wedges

0 Likes

Prep Time:
20 minutes

Cook Time:
70 minutes

Total Time:
90 minutes

Indulge in gooey cheese-topped potato wedges with a side of comforting vegetable soup.

Ingredients:

3 x 220g cans baked beans in tomato sauce
40ml (2 tbsp) olive oil
1 onion, finely chopped
400g pancetta or bacon, chopped
300ml chicken style liquid stock
40ml (2 tbsp) Worcestershire sauce
3 medium desiree potatoes
27.30 gm olive oil
2.50 gm mild paprika
100g taleggio cheese, sliced or cheddar cheese, grated

Instructions:

Preheat the oven to 190°C. Cut each potato into 6 wedges. Mix oil and paprika in a bowl, season generously, and coat the wedges with the mixture. Transfer the seasoned wedges to a baking dish and bake for 35 minutes until golden and crispy.
Mash or puree half of the beans. In a large saucepan, heat oil over medium-high heat. Add onion and pancetta, cook for 5 minutes, stirring occasionally. Add garlic, cook for 2 minutes. Mix in mashed beans, whole beans, stock, tomatoes, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Sprinkle the sliced or grated cheese over the wedges and bake for an additional 5 minutes. Serve alongside the soup.

We use cookies

Similar Recipes

My favourite ribollita (La mia ribollita preferita)

Plant-Based Black Bean Taco Soup

Vegan Black Bean Burger Soup

Chicken and Green Bean Casserole

Garden glut soup