Vegetable & pesto soup

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2


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.