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Mexican tomato and bean soup with cheese toasts
date:May 12, 2014
der leaves

Method

1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 mins or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for 10 mins. Carefully use a stick blender to blend until smooth. Add beans and cook for 1-2 mins until heated through. Season.

2. Meanwhile, preheat grill on high. Line a baking tray with foil. Arrange bread on tray and cook under grill, about 8cm

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