Italian White Bean & Veggie Soup

Name: Italian White Bean & Veggie Soup with Extra Parmesan Crisps & Basil Pesto
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 zucchini; 2 clove garlic; 1 packet celery; 1 tomato; 1 packet cannellini beans; 1 packet silverbeet; 2 packet Parmesan cheese; 1 packet tomato paste; 2 cup water; 1 sachet garlic & herb seasoning; ¼ tsp salt; 20 g butter; 1 tsp brown sugar; 1 packet basil pesto; 1 packet parsley

with Extra Parmesan Crisps & Basil Pesto

Get up to $200 off!

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

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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

carrot

zucchini

2 clove

garlic

1 packet

celery

tomato

1 packet

cannellini beans

1 packet

silverbeet

2 packet

Parmesan cheese

(Contains: Milk;)

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 packet

basil pesto

(Contains: Milk;)

1 packet

parsley

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2255 kJ

Calories539 kcal

Fat30.9 g

of which saturates12.5 g

Carbohydrate36.2 g

of which sugars16.2 g

Dietary Fibre18.6 g

Protein23.3 g

Sodium1571 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• 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, salt, 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.