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Vegetable & pesto soup
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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
Typical values per serving:
This recipe was first published in March 2016.