Cheddar Cheese Sandwich with Tomato Soup

• 1 Tablespoon olive oil
• 1 yellow onion
• 1/2 Teaspoon salt
• 2 Tablespoon tomato paste
• 28 Ounce canned whole tomatoes
• 2 Cup low sodium vegetable broth
• 1/2 Cup cannellini beans canned
• 1 Tablespoon unsalted butter
• 1 Teaspoon maple syrup
• 1/4 Teaspoon pepper
• 8 Slice whole wheat bread
• 4 Teaspoon dijon mustard
• 1 Cup cheddar cheese shredded
• 1 Tablespoon unsalted butter

• Start by making your soup: Add olive oil to a pot. Once warm add the onion and salt. Cook on low heat for 10 minutes, stirring occasionally to make sure it doesn't burn.
• Add the tomato paste, mix it in, and cook for 30 seconds more.
• Add the canned tomatoes and vegetable broth. Increase the heat, bring the mixture to a gentle simmer and cook for 30 minutes, while stirring occasionally. Don't bring it to a boil, maintain a gentle simmer throughout the 30 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.