A wholesome broth that takes just 30 minutes to warm you up in winter
Cook:20 mins – 30 mins
Serves 4
2 x 400g/14oz cans chopped tomatoes2litres/3½ pints vegetable stock4 carrots, peeled and cut into small pieces2 x 420g/15oz cans mixed beans, drained and rinsed175g spinach1 tbsp roasted red pepper pesto
STEP 1Tip 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.STEP 2Stir 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.
