Tuscan Veggie Bean Soup

Tuscan Veggie Bean Soup

with Cheesy Pesto Toasts

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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.

Tags:Low CalorieVeggie
Allergens:GlutenSoyMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 stalk


1 unit


3 clove


½ sachet

rustic herb spice blend

1 pinch

fennel seeds

(May be present Gluten)

1 pinch

chilli flakes

1 tin

red kidney beans

1 tin

diced tomatoes with garlic & olive oil

2 cube

vegetable stock

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup


1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2139 kJ
Fat14.8 g
of which saturates4.5 g
Carbohydrate63.6 g
of which sugars22.7 g
Dietary Fibre0 g
Protein21.8 g
Cholesterol0 mg
Sodium2034 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Large Pan
Baking Paper
Instructionsarrow up iconarrow up icon
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Finely chop the red onion and celery. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press).


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, celery and carrot 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!


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 (2 cubes for 2 people / 4 cubes for 4 people), then 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.


While the soup is simmering, preheat the grill to high. Slice the ciabatta in half and place, cut-side up, on an oven tray. Spread with the basil pesto and sprinkle with the grated 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.

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


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


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