Italian White Bean & Veggie Soup
with Extra Parmesan Crisps & Basil Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Cannellini Beans
1
Carrot
1
Celery
1 sachet
Garlic & Herb Seasoning
2
Garlic
2 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1
Silverbeet
1 packet
Tomato Paste
1
Tomato
1
Zucchini
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Finely chop celery. Roughly chop tomato. Thinly slice silverbeet. Drain cannellini beans.
• On a second lined oven tray, place Parmesan cheese in even circles to make two per person. • Bake until golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!).
TIP: If your oven tray is getting crowded, bake the Parmesan crisps in batches. TIP: The Parmesan crisps will crisp up as they cool.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery, stirring occasionally, until slightly softened, 2-3 minutes. • Add tomato paste and garlic and cook, stirring until fragrant, 30 seconds. • Add tomato, the water, garlic & herb seasoning, vegetable stock powder, the butter and brown sugar. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, 3-4 minutes. • Add silverbeet, cannellini beans and roasted veggies. Continue to simmer until silverbeet is wilted, 1-2 minutes. Season with pepper.
• Divide Italian white bean and veggie soup between bowls. • Top with basil pesto and Parmesan crisps. • Tear over parsley to serve. Enjoy!
