Italian White Bean & Veggie Soup
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Italian White Bean & Veggie Soup

Italian White Bean & Veggie Soup

with 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.

Tags:
Under 40g carbs
Veggie
Climate Superstar
Calorie Smart
Allergens:
Milk

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

2 clove

garlic

1 packet

celery

1

tomato

1 packet

cannellini beans

1 packet

silverbeet

1 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

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Nutritional Values

Energy (kJ)2047 kJ
Calories489 kcal
Fat27.2 g
of which saturates9.8 g
Carbohydrate35.9 g
of which sugars16.1 g
Dietary Fibre18.6 g
Protein19.2 g
Sodium1438 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide Italian white bean and veggie soup between bowls. • Top with basil pesto and Parmesan crisps. • Tear over parsley to serve. Enjoy!