A wholesome broth that takes just 30 minutes to warm you up in winter
Ingredients
- 2 x 400g/14oz cans chopped tomatoes
- 2litres/3½ pints vegetable stock
- 4 carrots, peeled and cut into small pieces
- 2 x 420g/15oz cans mixed beans, drained and rinsed
- 175g spinach
- 1 tbsp roasted red pepper pesto
Method
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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 20-30 minutes.
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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.