Ingredients

  • 2 tsp olive oil by Sainsbury's
  • 1 red onion, peeled and finely chopped
  • 1.5 litres vegetable stock, made using vegetable stock cubes by Sainsbury's
  • 100 g frozen British garden peas by Sainsbury's
  • 100 g fine beans, washed, trimmed and chopped
  • 1 medium courgette, washed and chopped into small cubes
  • 200 g cherry tomatoes, washed and halved
  • 6 Taste the Difference ciabattas
  • 3 tbsp green pesto by Sainsbury's

Method

  1. 1

    Preheat the grill to medium-high. Heat 1 teaspoon of the olive oil in a large pan over a medium heat. Add the onion and cook gently until translucent (not golden).

  2. 2

    Pour in the stock and bring to a simmer. Add the peas, beans, courgette and tomatoes, and simmer for about 5 minutes until just tender. Meanwhile, brush the ciabattas with the remaining oil and toast under the grill.

  3. 3

    Divide the soup between 6 bowls. Stir half a tablespoon of pesto into each and serve with a ciabatta crouton on the side.

Nutritional Details

Each serving provides
  • Energy 896kj 214kcal 11%
  • Fat 9.2g 13%
  • Saturates 1.5g 8%
  • Sugars 4.9g 5%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 260kj/62kcal

Each serving provides

6.9g carbohydrate 0.9g fibre 2.1g protein

 
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