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Vanessa Megan
Tuscan tomato soup with pesto
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Ingredients
Directions
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Heat the olive oil in a soup pan and fry the tomato puree for 2 minutes.
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Add the shallots, carrots and garlic and cook gently for 3 minutes.
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Scoop the rosemary and tomatoes through and fry for 3 minutes.
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Pour in the stock and cook gently with the lid for 15 minutes.
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Season the soup with salt and pepper and stir in the balsamic vinegar.
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Purée the soup and serve in warm plates.
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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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