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Comfort Soup + Bruschetta

15 Minute Comfort Soup + Bruschetta. A firm fave, especially with the bruschetta, yum!

Serves: 4 Time: 15 minutes



  • 2 Sprigs of Fresh Rosemary

  • 2 Sprigs of Fresh Thyme

  • 600ml Vegetable Stock

  • 2 x Cans of Cannellini Beans, drained and rinsed

  • 1 Shallot, peeled and halved.

  • 1 Tablespoon Olive Oil

  • 1 Tablespoon Butter

  • 4 Slices of Crusty Bread

  • 125g Mozzarella Cheese

  • 2 Plum Tomatoes, deseeded and diced


  1. Whack the grill on medium. Then grab a large pan and bring the broth and sprigs of rosemary and thyme to boil. Once boiling, reduce to simmer over a low heat.

  2. Add the beans, shallots, garlic, oil, butter and 120ml of the broth into a blender and blitz until completely smooth. Season with a bit of salt & pepper.

  3. Lay the bread on a tray and pop under the grill to toast, when one side is ready, flip them and add the mozzarella over the uncooked side. Allow to bake until the cheese is bubbling, about 2 mins.

  4. Once done, set aside and add your diced tomatoes on top.

  5. Next, remove the sprigs of herbs from the pan, throw the bean mixture into the pan, mix well and warm through over medium heat.

  6. Once ready, serve with your bruschetta and dunk into your soup!


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Rosie ❤️

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