Directions:
- Tip the canned tomatoes into a saucepan along with the stock, bring to the boil.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.48 Kcal (174 kJ) | ||
| Calories from fat | 0.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 301.42mg | 13% | |
| Potassium | 441.24mg | 9% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 37.42 Kcal (157 kJ) | ||
| Calories from fat | 0.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 271.92mg | 13% | |
| Potassium | 398.05mg | 9% | |
| Total Carbs | 8.1g | 3% | |
| Sugars | 2.81g | 12% | |
| Dietary Fiber | 2.46g | 11% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 15.8mg | 29% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 58.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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