• Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes
  • Serves:2


    2 tbsp olive oil
    400g pack 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)


    1. Preheat the oven to 200°C, gas mark 6.

    2. 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.

    3. 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.

    4. Divide the soup between 2 wide-rimmed bowls, top with the croutons and drizzle with pesto. 

    2 of your 5 a day

    low in saturated fat 

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