Six Bean Tuscan Soup With Pesto Croutons

Six Bean Tuscan Soup With Pesto Croutons

I started looking for soup recipes again when the weather turned cold at the start of autumn. I was thrilled with the recipes I found, mostly on the Waitrose website and in their monthly magazines.

This recipe proved to be a wonderful winter treat. The pesto croutons added something even more special. One of our most popular lunches during the cold weather.

INGREDIENTS

  • 1 half ciabatta loaf, cut into cubes
  • 1 tbsp Basil Pesto
  • 2 tbsp extra virgin olive oil
  • 400g pack Six Bean Mix
  • 800ml vegetable stock
  • 400g can chopped tomatoes
  • 75g orzo pasta
  • 25g pack basil, shredded 

METHOD

Preheat the oven to 200˚C/Gas mark 6.

Toss the ciabatta cubes with the pesto and half the oil then spread out onto a baking tray and bake for ten minutes or until crispy.

Meanwhile, heat the remaining oil in a large saucepan and fry the six bean mix for two minutes.

Add the stock and tinned tomatoes and bring to the boil. Then cover and simmer gently for ten minutes.

Add the orzo pasta and simmer for a further ten minutes until tender. Do stir occasionally to prevent the pasta sticking.

Season to taste and stir in the basil. Serve scattered with the pesto croutons. My husband Robert is a big fan of this soup, but when he came back from his walk very cold, I noticed he also added some finely grated Parmesan to his bowl of soup.

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