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95p/100mlPlease 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,536kJ/ 368kcals |
---|---|
Fat | 20.8g |
Saturated Fat | 3.7g |
Carbohydrates | 35g |
Sugars | 8.9g |
Fibre | 12.2g |
Protein | 10.1g |
Salt | 1.2g |
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