Warming White Bean & Veggie Soup

Name: Warming White Bean & Veggie Soup with 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; 1 packet Parmesan cheese; 1 packet tomato paste; 2 cup water; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; 20 g butter; 1 tsp brown sugar; 1 packet basil pesto; 1 packet parsley

with Parmesan Crisps & Basil Pesto

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Calories

:

489 kcal

Protein

:

19.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Calorie Smart

Under 40g carbs

Allergens:

Milk
May contain traces of allergens

Brimming with a vibrant veggie medley and hearty butter beans, this tomato-based, pesto-adorned soup is comfort in a bowl - and who needs carby croutons when you have umami Parmesan crisps? Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*

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

Ingredients

Serving amount

1

carrot

1

zucchini

2 clove

garlic

1 packet

celery

1

tomato

1 packet

cannellini beans

1 packet

silverbeet

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

basil pesto

(Contains: Milk;)

1 packet

parsley

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2047 kJ

Calories489 kcal

Fat27.2 g

of which saturates9.8 g

Carbohydrate35.9 g

of which sugars16.1 g

Dietary Fibre18.6 g

Protein19.2 g

Sodium1438 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place prepped 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.

2

• 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.

3

• 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, vegetable stock powder, the butter and brown sugar. Reduce heat to medium-low and simmer, until thickened slightly, 3-4 minutes. • Add silverbeet, cannellini beans and roast veggies. Continue to simmer until silverbeet is wilted, 1-2 minutes. Season with pepper.