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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£12.65Price per unit
£1.27/100mlThis hearty soup is perfect for summer and is packed with vegetables and is served with Parmigiano Reggiano, olive oil, fresh basil and crusty bread.
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Heat the oil in a large saucepan over a medium heat. Add the onion, leek and celery, and cook for 8 minutes until soft. Meanwhile, cook the broad beans in a pan of boiling water for 2 minutes. Drain and squeeze from their skins. Add the courgettes and garlic to the onions, and cook gently for 3 minutes. Pour in the stock and 500ml water, season and simmer, covered, for 10 minutes.
Add the asparagus, peas and borlotti and broad beans, and cook for a further 4 minutes, until just cooked. Stir in the pesto, then check the seasoning.
Divide among bowls, top with a little Parmigiano Reggiano, a drizzle of olive oil and basil leaves. Serve with crusty bread.
Typical values per serving when made using specific products in recipe
Energy | 920kJ/ 221kcals |
---|---|
Fat | 14.4g |
Saturated Fat | 2.2g |
Carbohydrates | 14g |
Sugars | 5.4g |
Fibre | 7.8g |
Protein | 8.8g |
Salt | 0.5g |
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£1.27/100ml0 added
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62p each est.Price per unit
£2.95/kg0 added
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£1.35Price per unit
£2.70/kg0 added
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63p each est.Price per unit
£3/kg0 added
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70pPrice per unit
70p each0 added
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£2.00Price per unit
£2.28/100g0 added
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£2.00Price per unit
£20/kg0 added
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£1.20Price per unit
£1.66/kg0 added
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70pPrice per unit
£2.92/kg0 added
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£2.75Price per unit
£1.90/100g0 added
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£5.30Price per unit
£21.20/kg0 added
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80pPrice per unit
32p/10g0 added
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£2.40Price per unit
21.8p/10g