Italian-style spring soup

Italian-style spring soup

A delicious soup that's high in fiber, full of delicious veg and has a wonderful kick from pesto.

4 out of 5 stars(1) Rate this recipe
High fibre
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely sliced
  • 2 celery sticks, thinly sliced
  • 2 carrots, diced
  • 4 sprig/s fresh thyme
  • 100g LoveLife basmati brown rice
  • L Cooks’ Ingredients vegetable stock, hot
  • 400g can essential chick peas, drained and rinsed
  • ½ x 500g pack essential spring greens, leaves very finely shredded
  • 1 tbsp Sacla' Italia Free From Basil Pesto

Method

  1. Heat the oil in a large saucepan, and add the onion, garlic, celery, carrots and thyme. Cook gently for 10 minutes, stirring occasionally, until the onion is softened and golden. Add the rice and stock, bring to the boil and simmer for 25 minutes, stirring occasionally until rice is tender.

  2. Lift out the thyme stalks and stir in half the chick peas. Using a stick blender, roughly blend the soup.

  3. Stir in the remaining chick peas and spring greens, and simmer for a further 3-4 minutes until the greens are tender. Ladle the soup into bowls, and swirl a little pesto into each one before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,387kJ/ 331kcals

Fat

11g

Saturated Fat

1.6g

Carbohydrates

41g

Sugars

12g

Fibre

12g

Protein

10g

Salt

0.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating