Tuscan Kidney Bean & Veggie Soup
with Cheesy Pesto Toasts
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.
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.
Ingredients
3 clove
garlic
1 bag
soffritto mix
½ sachet
Italian herbs
pinch
chilli flakes
1 packet
red kidney beans
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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.
• Pour red kidney beans (including the liquid!) into the pan with the veggies. • Add diced tomatoes with garlic & onion and the water. Add vegetable stock powder and the brown sugar and stir to combine. • Simmer until slightly reduced, 15 minutes.
TIP: The bean liquid helps season and thicken the soup!
• 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 Cheddar 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. • Just before serving the soup, add baby spinach leaves and stir until just wilted.
• Divide the Tuscan veggie bean soup between bowls. • Top with fetta cubes. • Serve with the cheesy pesto toast. Enjoy!