
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal219
- fat3g
- saturates1g
- carbs34g
- sugars0g
- fibre12g
- protein16g
- salt3.61g
Ingredients
- 2 x 400g/14oz cans chopped tomatoes
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2litres/3½ pints vegetable stock
- 4 carrots, peeled and sliced
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 x 420g/15oz cans mixed beans, drained and rinsed
- 175g spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 tbsp roasted red pepper pesto
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Method
Tip the canned tomatoes into a saucepan along with the stock, bring to the boil, then turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 minutes.
Stir in the pulses and spinach and heat until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.
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