Ingredients

Tomato-bean soup

1 onion
50 g celery
10 cloves of garlic
3 tbsp olive oil
1 tsp fennel seeds
1/4 tsp black pepper
  a dash of cayenne pepper
400 g chopped tomatoes
4 dl chicken or vegetable stock
400 g white beans in tomato sauce
  salt

Goat’s cheese and pepper toast

2 red peppers
150 g soft goat's cheese (e.g. Chavroux)
  basil leaves
12 slices of toast

Directions

Tomato-bean soup

Cube the onion and celery. Chop the garlic. Sauté the onion and celery in olive oil in a pan. Add the fennel seeds, ground black pepper, cayenne pepper, crushed tomatoes and stock. Cook for roughly 15 minutes. Puree. Add the beans and salt to taste.

Goat’s cheese and pepper toast

Roast the peppers at 300 °C for 10 minutes or until the surface begins to darken. Transfer the peppers to a plastic bag and allow to cool. Peel the peppers and remove the seeds. Cut them into large slices. Toast the bread and add the toppings. Cut diagonally and enjoy!