4 SERVINGS

219 calories, 34g carbs, 16g protein, 3g fat (per serving)

INGREDIENTS

2 x 400g Chopped Tomatoes, canned

2 litres Vegetable Stock

4 x Carrots, peeled and sliced

2 x 400g Canned Mixed Beans, drained and rinsed

175g Spinach

1 x Tbsp Roasted Red Pepper Pesto

INSTRUCTION

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 until the carrots are cooked, it should take around 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.

Feel free to serve with some fresh crusty bread.