Vegetable & pesto soup

Name: Vegetable & pesto soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp olive oil; 400 g Cooks’ Ingredients Vegetables And Mixed Beans; 1 ciabatta roll, torn into pieces; 500 ml Cooks’ Ingredients Vegetable Stock; 1 tbsp tomato purée; 1 tbsp Waitrose Green Pesto With Basil (from the chiller)

A hearty and comforting soup to warm you through. The mixed beans and toasted ciabatta pieces make this dish extra satisfying, whilst the herby pesto drizzle brings out the very best in all the other flavours.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

2 tbsp olive oil
400g 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)

Method

Preheat the oven to 200°C, gas mark 6.
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.
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.
Divide the soup between 2 wide-rimmed bowls, top with the croutons and drizzle with pesto.