Vegetable & pesto soup

  • Vegetarian


2 tbsp olive oil
400g pack Cooks’
Ingredients Vegetables And Mixed Beans
1 ciabatta roll, torn into pieces
500ml Cooks’ Ingredients Vegetable Stock
1 tbsp tomato purée
1 tbsp Waitrose Green Pesto With Basil (from the chiller)


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

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.

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.

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

2 of your 5 a day

low in saturated fat 

Vegetable & pesto soup
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,536kJ
Fat 20.8g
Saturated Fat 3.7g
Carbohydrate 35g
Sugars 8.9g
Protein 10.1g
Salt 1.2g
Fibre 12.2g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Mar 24 08:54:00 GMT 2016.