All-in-one Chunky Winter Broth
This hearty and nutritious mixed bean and spinach soup is a comforting dish perfect for any day of the week. With a flavorful base of chopped tomatoes and vegetable stock, this soup is filled with tender carrots, a medley of mixed beans, and vibrant spinach. A dollop of roasted red pepper pesto adds a delicious depth of flavor to this wholesome and satisfying meal. Enjoy a bowl of this soup with some crusty bread for a nourishing and delicious meal.
— Constant Cookbook
Ingredients
- 2 x 400g/14oz cans chopped tomatoes
- 2litres/3½ pints vegetable stock
- 4 carrots , peeled and sliced
- 2 x 420g/15oz cans mixed beans , drained and rinsed
- 175g spinach
- 1 tbsp roasted red pepper pesto
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 219 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 12 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 3.61 milligram of sodium
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