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Six bean Tuscan soup with pesto croutons
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1 half ciabatta loaf, cut into cubes
1 tbsp Sacla’ Organic Vegetarian No 5 Basil Pesto
2 tbsp extra virgin olive oil
400g pack Cooks’ Ingredients Six Bean Mix (find 800ml Cooks’ Ingredients Vegetable Stock
400g can chopped tomatoes
75g orzo pasta
25g pack basil, shredded
1. Preheat the oven to 200˚C, gas mark 6. Toss the ciabatta cubes with the pesto and half the oil then spread out onto a baking tray and bake for 10 minutes or until crispy.
2. Meanwhile, heat the remaining oil in a large saucepan and fry the six bean mix for 2 minutes. Add the stock and tomatoes and bring to the boil then cover and simmer gently for 10 minutes.
3. Add the orzo pasta and simmer for a further 8-10 minutes until tender, stirring occasionally to prevent the pasta sticking. Season to taste and stir in the basil. Serve scattered with the pesto croutons.
Typical values per serving:
This recipe was first published in December 2016.