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Tuscan Veggie Bean Soup

Tuscan Veggie Bean Soup

with Cheesy Pesto Toasts

Customer Favourite
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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.

Allergens:GlutenSoyMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

red onion

1 stalk

celery

1 unit

carrot

3 clove

garlic

½ sachet

rustic herb spice blend

1 pinch

fennel seeds

(May be presentGluten)

1 tin

red kidney beans

1 box

diced tomatoes with garlic & olive oil

2 cube

vegetable stock

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 tub

basil pesto

(ContainsMilk, Tree NutsMay be presentEgg)

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 pinch

chilli flakes

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2240 kJ
Fat20.8 g
of which saturates5 g
Carbohydrate57.7 g
of which sugars19.1 g
Protein21.7 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the red onion and celery. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press).

2

In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, carrot and celery and cook, stirring occasionally, until softened, 5-6 minutes. Add a drizzle more olive oil, the garlic, rustic herb spice blend (see ingredients list), a pinch of fennel seeds and a pinch of chilli flakes (if using). Cook, stirring, until fragrant, 2 minutes.

TIP: Fennel and chilli are strong flavours, add as much or as little as you like!

3

Pour the red kidney beans (including the liquid!) into the pan with the veggies. Add the diced tomatoes with garlic & olive oil and the water. Crumble in the vegetable stock cubes, add the brown sugar and stir to combine. Simmer until slightly reduced, 15 minutes.

TIP: Adding the bean soaking liquid helps to thicken the soup.

4

While the soup is simmering, preheat the grill to medium-high. Slice the ciabatta in half and place, cut-side up, on an oven tray. Spread with the basil pesto and sprinkle with the shaved Parmesan cheese. When the soup has 5 minutes cook time remaining, place the ciabatta under the grill until the cheese is melted and bubbling, 3-5 minutes.

Keep an eye on the toasts as they can burn fast!

5

Just before serving the soup, add the baby spinach leaves and stir until just wilted.

6

Divide the Tuscan veggie bean soup between bowls. Serve with the cheesy pesto toasts.