Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2251 / 540
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and mince the garlic. Roughly chop the tomatoes. Strip the kale from its stem and chop it roughly.
Tip!Prep ahead until step 3. Simmer the soup just before dinnertime.
2 Fry vegetables
Heat a large pan or pot over a medium-low heat with the butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until softened.
Meanwhile, drain and rinse the butterbeans and whitebeans. Grate the Parmesan. Slice the lemon into wedges.
Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stockcube, tomatoes and kale and simmer for 15 min.
After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with oliveoil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan.