- 2 x 400g/14oz cans chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2litres/3½ pints vegetable stock
- 4 carrots, peeled and sliced
The 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
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 tbsp roasted red pepper pesto
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
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.