Baked Bean Soup With Cheesy Wedges

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

The ingredient of Baked Bean Soup With Cheesy Wedges

• 3 x 220g cans baked beans in tomato sauce
• 40ml 2 tablespoons olive oil
• 1 onion finely chopped
• 400g pancetta or bacon chopped
• 2 garlic cloves crushed
• 300ml massel chicken style liquid stock
• 400g can diced tomatoes
• 40ml 2 tablespoons worcestershire sauce
• 3 medium desiree potatoes
• 1 1 2 tablespoons olive oil
• 1 teaspoon mild paprika
• 100g taleggio cheese sliced or cheddar cheese grated

The Instruction of baked bean soup with cheesy wedges

• preheat oven to 190u00b0c to make wedges cut each potato into 6 wedges combine oil and paprika in a bowl and season well toss in wedges then transfer to a baking dish and bake for 35 minutes
• meanwhile mash or puree half the beans heat the oil in a large saucepan add onion and pancetta and cook over medium high heat stirring occasionally for 5 minutes add the garlic and cook for 2 minutes add the mashed beans whole beans stock tomatoes and worcestershire sauce stir to combine then bring to the boil reduce heat to low and simmer stirring occasionally for 20 minutes
• scatter the sliced or grated cheese over the wedges and bake for a further 5 minutes serve with the soup

Nutritions of Baked Bean Soup With Cheesy Wedges

calories: 696 207 calories
calories: 39 grams fat
calories: 13 grams saturated fat
calories: 37 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 44 grams protein
calories: n a
calories: 3862 62 milligrams sodium
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calories: nutritioninformation

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