Quick Tuscan Bean Soup

with Kale
To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.
857 Reviews
Cals 540 · Prot 30 · Carbs 62 · Fat 19
Vegetarian
Low Carb
Calorie smart
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25 min
Quick Tuscan Bean Soup with Kale
To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.
857 Reviews
Cals 540 · Prot 30 · Carbs 62 · Fat 19
Vegetarian
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Carrot
1 Piece
Red onion
1 Piece
Celery
1 Piece
Garlic cloves
2 Piece
Tomatoes
1 Piece
Kale
150 Grams
Salted butter 4*
20 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Butter beans
240 Grams
White beans
240 Grams
Parmesan 4*
60 Grams
Lemon
1 Piece
Dried oregano
2 Grams
Water
800 ML
Vegetable stock cube 15*
1 Piece
Black pepper
0.5 Tsp

Allergens

*4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2251 / 540
Fats (g) 19.2
of which saturated (g) 10.5
Carbohydrates (g) 62
of which sugars (g) 13.7
Fibers (g) 23.2
Proteins (g) 30.1
Salt (g) 2.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

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.
Fry vegetables

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.
Prep

3 Prep

Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
Simmer

4 Simmer

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, stock cube, tomatoes and kale and simmer for 15 min.
Serve

5 Serve

After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan.
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