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Roast Veggie Minestrone

Roast Veggie Minestrone

with Basil Pesto & Parmesan Crisps

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Brimming with a vibrant veggie medley and hearty lentils, this pesto-adorned minestrone is comfort in a bowl - without the carb overload. And who needs croutons when you have umami Parmesan crisps?

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Unfortunately, this week's butter beans were in short supply. Some customers will receive lentils instead of butter beans. Don't worry, the recipe will be just as delicious!

Tags:Under 650kcalQuick PrepVeggieNaturally Gluten-FreeNot Suitable for CoeliacsUnder 30g carbs
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1

capsicum

2 clove

garlic

1

tomato

1 bag

silverbeet

½ tin

lentils

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1344 kJ
Fat13.5 g
of which saturates8.3 g
Carbohydrate29.8 g
of which sugars17.9 g
Dietary Fibre9.3 g
Protein13.8 g
Sodium1296 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. Roughly chop tomato. Thinly slice silverbeet. Drain lentils (see ingredients).

2

• On a second lined oven tray, place the grated Parmesan cheese in even circles to make two per person. • Bake until the cheese is golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!).

TIP: The Parmesan crisps will crisp up as they cool.

3

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook tomato paste and garlic, stirring until fragrant, 30 seconds. • Add tomato, water, garlic & herb seasoning, vegetable stock powder, butter and brown sugar. Reduce heat and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.

4

• Divide roast veggie minestrone between bowls. • Serve topped with basil pesto and Parmesan crisps.