Italian White Bean & Veggie Soup
with Extra Parmesan Crisps & Basil Pesto
Brimming with a vibrant veggie medley and hearty cannellini beans, this tomato-based, pesto-adorned soup is comfort in a bowl - and who needs carby croutons when you have umami Parmesan crisps?
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
carrot
1
zucchini
2 clove
garlic
1 packet
celery
1
tomato
1 packet
silverbeet
1 packet
Cannellini Beans
2 packet
Parmesan cheese
(Contains Milk;)
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
basil pesto
(Contains Milk;)
1 packet
parsley
Not included in your delivery
olive oil
2 cup
water
20 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place prepped 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, until thickened slightly, 3-4 minutes. • Add silverbeet, cannellini beans and roast veggies. Continue to simmer until silverbeet is wilted, 1-2 minutes. Season with pepper.
• Divide Italian cannellini bean and veggie soup between bowls. • Top with basil pesto and Parmesan crisps. • Tear over parsley to serve. Enjoy!
