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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£13.75Price per unit
£1.38/100mlThis hearty soup is perfect for summer and is packed with vegetables and is served with Parmigiano Reggiano, olive oil, fresh basil and crusty bread.
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.
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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57p each est.Price per unit
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£1.50Price per unit
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63p each est.Price per unit
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£3.30Price per unit
66p/100g0 added
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£2.00Price per unit
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£1.20Price per unit
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70pPrice per unit
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£2.75Price per unit
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£3.00Price per unit
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80pPrice per unit
32p/10g0 added
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50pPrice per unit
50p each