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Tuscan tomato soup with pesto
 
 
4 ServingsPTM30 min

Tuscan tomato soup with pesto


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Directions

  1. Heat the olive oil in a soup pan and fry the tomato puree for 2 minutes.
  2. Add the shallots, carrots and garlic and cook gently for 3 minutes.
  3. Scoop the rosemary and tomatoes through and fry for 3 minutes.
  4. Pour in the stock and cook gently with the lid for 15 minutes.
  5. Season the soup with salt and pepper and stir in the balsamic vinegar.
  6. Purée the soup and serve in warm plates.
  7. Divide the ham over the soup and add a spoonful of pesto.

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Nutrition

250Calories
Sodium0% DV0g
Fat28% DV18g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g

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