Campbell's tomato soup with toasted barley is a soup that wants depth and substance. A can of white beans and a parmesan toast turn it into supper, the kind you eat on a cold night without fuss.

Serves 2. 25 minutes, 15 at the stove.

About 190 calories a serving, 8 g protein, 35 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a pot over medium heat and add 1 small diced onion and 2 minced garlic cloves; cook until soft, about 4 minutes, stirring often.4 min
2. Pour in the full can of soup and add 1 drained can of white beans; stir well and bring to a simmer.
3. Let the soup simmer for 10 minutes to marry the flavors, stirring occasionally and tasting as you go; season with salt and pepper.10 min
4. While the soup simmers, toast 2 thick slices of bread until golden and crisp, then rub each slice with a cut garlic clove if you have a third one and spread with 1 tablespoon butter mixed with grated parmesan.
5. Ladle the soup into bowls and serve each with a parmesan toast on the side for dunking or crumbling in.

Note Swap white beans for chickpeas or kidney beans. Leftovers keep four days in the fridge. Serve with a green salad dressed in vinaigrette, or stretch the soup by thinning it with broth and turning it into a light pasta dish.