All-in-one chunky winter broth

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Good Food

5 ratings

Recipe by Good Food

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1. 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.
2. 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.

Per serving

219 kcalories, protein 16g, carbohydrate 34g, fat 3 g, saturated fat 1g, fibre 12g, salt 3.61 g

'This contains plenty of flavour and wholesome vegetables - perfect central heating. Quick, cheap and simple to prepare.'

Latest comments and suggestions

• Vicky

  06 November 2007

  Vicky rated and commented on this recipe

  

  Loved this recipe, ideal for winter packed lunches for my husband, also great substituting spinach with shredded savoy cabbage.

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• Andrea

  10 November 2007

  Andrea rated this recipe

  

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• Kerrieliz

  28 December 2007

  Kerrieliz rated and commented on this recipe

  

  Inexpensive, easy and delicious. We added a small pinch of chilli flakes for a bit of a kick. Fended off the winter germs!

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• karinaya

  17 January 2008

  karinaya rated and commented on this recipe

  

  The whole family loves this recipe, it's really tasty and healthy too :o) sometimes I add some sausage to make it a meaty dish but the best thing i have found is to get italian mixed beans (do not drain and rinse!!)and chopped tomatoes with herbs both from teco and both add stunning flavour to this dish. Hope you enjoy it as much as me and my family do

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• mark

  26 March 2008

  mark commented on this recipe

  It dosn't taste as good as it sounds. you don't have to be a rocket scientist to figure out what tomatoes and carrots taste like ! Not very mmmm

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• PoshPaws

  27 June 2008

  PoshPaws commented on this recipe

  Having had this for dinner tonight, I can understand Mark's comments. However, I did a bit of tweaking and it turned out extremely well. First of all, I assembled the whole thing in the slow cooker and left it for about 5 hours, so there's your first difference. Secondly, I included two large Cumberland sausages that I'd pan-fried to reduce the fat loading and to brown them. The flavours weren't really gelling together, so to encourage them, I added a few shots of Worcester Sauce and some tomato ketchup which did the trick. Oh, and two green chillis - chopped and de-seeded. Definitely a do-again!

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• PoshPaws

  27 June 2008

  PoshPaws rated and commented on this recipe

  

  Oops, forgot to rate it. I'd have given it more, if I hadn't have had to tweak it so in order to make it palatable.

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• marlene

  29 July 2008

  marlene commented on this recipe

  I thought this needed something extra so I aded some small pasta shells to it which made a big difference and after reading PoshPaws comments I am going to grill some sausages and add them the whats left.

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Ingredients

• 2 x 400g cans chopped tomatoes
• 2litres/3½ pints vegetable stock
• 4 carrots , peeled and sliced
• 2 x 420g cans mixed beans , drained and rinsed
• 175g spinach
• 1 tbsp roasted red pepper pesto

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 20 mins

Low-fat

Ingredients

• 2 x 400g cans chopped tomatoes
• 2litres/3½ pints vegetable stock
• 4 carrots , peeled and sliced
• 2 x 420g cans mixed beans , drained and rinsed
• 175g spinach
• 1 tbsp roasted red pepper pesto

Per serving

219 kcalories, protein 16g, carbohydrate 34g, fat 3 g, saturated fat 1g, fibre 12g, salt 3.61 g

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