Warming White Bean & Veggie Soup
with Extra Parmesan Crisps & Basil Pesto
Brimming with a vibrant veggie medley and hearty butter beans, this tomato-based, pesto-adorned soup is comfort in a bowl - and who needs carby croutons when you have umami Parmesan crisps?
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This recipe is under 550kcal 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
cannellini beans
1 packet
silverbeet
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!
