Vegetable and Red Pepper Pesto Soup

Serves 40 (Uploaded : 11/11/10. First cooked : tba)

INGREDIENTS
12 x 400g cans chopped tomatoes
6 l. vegetable stock
20 carrots, roughly chopped
12 x 400g cans mixed pulses
3 x 175g bags spinach
1/2 jar roasted red pepper pesto

METHOD
1. Tip tomatoes and stock into saucepan. Bring to boil. Reduce heat, add carrots and simmer until carrots start to soften (around 15 minutes).

2. Tip in pulses and pesto into the soup. Stir until pesto dissolved. Tip in spinach and cook until wilted (1 - 2 minutes) Mix together spinach and pesto. Stir in until spinach.

Serve with crust bread.