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Winter Tomato Soup Recipe





Number of servings - 6-8

Ingredients:

Canned tomatoes - 28 oz (sliced)
Vegetable soup - 8 cups
Carrots - 4 pcs. (peeled and chopped)
Canned beans - 28 oz (drained)
Spinach - 6 oz
Red pesto- 1 tbsp
Directions:

Pour the broth to saucepan, add tomatoes bring to boil, reduce the heat and add the carrots. Simmer for 15 minutes.

Add beans, spinach and cook 3-5 minutes. Add pesto and stir gently.

Pour cooked soup in bowls and garnish with basil.


Ready in: 25 minutes.


Nutritional Information:
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