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Ingredients
  • 1 handful peas (I used frozen)
  • 1 handful spinach roughly chopped
  • 1 tablespoon cooked borlotti beans (I used tinned)
  • 1 tablespoon cooked chickpeas (I used tinned)
  • 1 tomato, skinned, deseeded and diced
  • 10 basil leaves
  • 1 teaspoon of pesto for every bowl served (homemade ideally)
  • 1.5 litres good vegetable stock or water
  • Olive oil
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