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Vegetable & pesto soup

Vegetable & pesto soup

By Elizabeth Shin
5’ Prep time
15’ Cook time
20’ Total time
368 Calories
2 Serving

Summary

A hearty and comforting soup to warm you through. the mixed beans and toasted ciabatta pieces make this dish extra satisfying, whilst the herby pesto drizzle brings out the very best in all the other flavours.
Elizabeth Shin 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6.
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Step 2

Heat 1 tbsp oil in a large pan and fry the vegetable and bean mix for 5 minutes. Toss the bread with the oil on a baking tray and season, then bake for 7-8 minutes, or until golden and crispy.
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Step 3

Meanwhile, add the stock and tomato purée to the pan, cover, bring to the boil and simmer for 7-8 minutes until the vegetables are tender.
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Step 4

Divide the soup between 2 wide-rimmed bowls, top with the croutons and drizzle with pesto.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Tomato purée
    Tomato purée
    1 tbsp
  • Ciabatta roll
    Ciabatta roll
    1
  • Cooks’ ingredients vegetable stock
    Cooks’ ingredients vegetable stock
    500 mls
  • Cooks’ ingredients vegetables and mixed beans
    Cooks’ ingredients vegetables and mixed beans
    400 grams
  • Waitrose green pesto with basil
    Waitrose green pesto with basil
    1 tbsp

Nutrition Facts

View nutrition facts
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