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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large saucepan, and add the onion, garlic, celery, carrots and thyme. Cook gently for 10 minutes, stirring occasionally, until the onion is softened and golden. Add the rice and stock, bring to the boil and simmer for 25 minutes, stirring occasionally until rice is tender.
Lift out the thyme stalks and stir in half the chick peas. Using a stick blender, roughly blend the soup.
Stir in the remaining chick peas and spring greens, and simmer for a further 3-4 minutes until the greens are tender. Ladle the soup into bowls, and swirl a little pesto into each one before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,387kJ/ 331kcals |
---|---|
Fat | 11g |
Saturated Fat | 1.6g |
Carbohydrates | 41g |
Sugars | 12g |
Fibre | 12g |
Protein | 10g |
Salt | 0.3g |
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