2 x 400g/14oz cans chopped tomatoes
2litres/3½ pints vegetable stock
4 carrot, peeled and sliced
2 x 420g/15oz cans mixed beans, drained and rinsed
1 tbsp roasted red pepper pesto (Available from Woollies)
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.
Stir in the beans and spinach and heat until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.
About 10 minutes preparation time
About 20 minutes cooking time