Tuscan Kidney Bean & Veggie Soup

Name: Tuscan Kidney Bean & Veggie Soup with Cheesy Pesto Toast & Goat Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 3 Garlic; 1 Bake-At-Home Ciabatta; 1 packet Parmesan Cheese; 1 sachet Chilli Flakes; 1 packet Basil Pesto; 1 sachet Italian Herbs; 1 packet Soffritto Mix; 1 packet Marinated Goat Cheese; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Red Kidney Beans; 1 drizzle olive oil; 1.5 cup water; 1 tsp brown sugar

with Cheesy Pesto Toast & Goat Cheese

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Calories

:

893 kcal

Protein

:

40.5g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Veggie

Allergens:

Wheat
Gluten
Soy
Milk
Cashew
Hazelnut
Eggs
Milk
Soy
Sulphites
Lupin
Sesame
Almond
May contain traces of allergens

Settle in for a cosy night with this hearty bean and tomato soup. Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with addictive cheesy pesto toasts on the side.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

3

Garlic

1

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chilli Flakes

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 sachet

Italian Herbs

1 packet

Soffritto Mix

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Red Kidney Beans

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutritional Values

Calories893 kcal

Energy (kJ)3740 kJ

Fat38.3 g

of which saturates12.9 g

Carbohydrate89.8 g

of which sugars20.9 g

Dietary Fibre23.6 g

Protein40.5 g

Sodium3220 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

• Finely chop garlic.
• In a large pot or saucepan, heat a good drizzle of olive oil over medium-high heat.
• When oil is hot, add soffritto mix and cook, stirring occasionally, until softened,
2-3 minutes.
• Add a drizzle more olive oil, garlic, Italian herbs (see ingredients) and a pinch
of chilli flakes (if using). Cook, stirring until fragrant, 2 minutes.

2

• Pour red kidney beans (including the liquid!) into the pan with the veggies.
• Add diced tomatoes with garlic & onion, the water, stock concentrate and the
brown sugar and stir to combine.
• Simmer until slightly reduced, 15 minutes.
TIP: The bean liquid helps season and thicken the soup!

3

• Meanwhile, preheat the grill to high. Slice bake-at-home ciabatta in half
lengthways and place, cut-side up, on a lined oven tray. Spread with basil pesto
and sprinkle with Parmesan cheese.
• When the soup has 5 minutes cook time remaining, place ciabatta under the
grill, until the cheese is melted and bubbling, 3-5 minutes.

4

• Just before serving the soup, add baby spinach leaves and stir until just wilted.
• Divide the Tuscan veggie bean soup between bowls.
• Crumble with marinated goat cheese.
• Serve with cheesy pesto toast. Enjoy!