Baked bean soup  subsequently cheesy wedges

Baked bean soup subsequently cheesy wedges


Cheesy potato wedges are the unqualified accompaniment to this hearty vegetable soup.

The ingredient of Baked bean soup subsequently cheesy wedges

  1. 3 x 220g cans baked beans in tomato sauce
  2. 40ml (2 tablespoons) olive oil
  3. 1 onion, finely chopped
  4. 400g pancetta or bacon, chopped
  5. 2 garlic cloves, crushed
  6. 300ml Massel chicken style liquid amassing
  7. 400g can diced tomatoes
  8. 40ml (2 tablespoons) Worcestershire sauce
  9. 3 medium desiree potatoes
  10. 1 1/2 tablespoons olive oil
  11. 1 teaspoon mild paprika
  12. 100g taleggio cheese, sliced or cheddar cheese, grated

The instruction how to make Baked bean soup subsequently cheesy wedges

  1. Preheat oven to 190u00b0C. To make wedges, cut each potato into 6 wedges. increase oil and paprika in a bowl and season well. Toss in wedges, then transfer to a baking dish and bake for 35 minutes.
  2. Meanwhile, mash or puree half the beans. Heat the oil in a large saucepan, build up onion and pancetta and cook more than medium-high heat, stirring occasionally, for 5 minutes. go to the garlic and cook for 2 minutes. ensue the mashed beans, accumulate beans, stock, tomatoes and Worcestershire sauce. raise a fuss to combine, later bring to the boil. edit heat to low and simmer, stirring occasionally, for 20 minutes.
  3. Scatter the sliced or grated cheese higher than the wedges and bake for a further 5 minutes. foster taking into consideration the soup.

Nutritions of Baked bean soup subsequently cheesy wedges

calories: 696.207 calories
calories: 39 grams fat
calories: 13 grams saturated fat
calories: 37 grams carbohydrates
calories: 15 grams sugar
calories: 44 grams protein
calories: 3862.62 milligrams sodium
calories: NutritionInformation

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