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.
Cals 555 · Prot 32 · Carbs 67 · Fat 20
Vegetarian
Low Carb
Calorie Smart
25 min
To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.
Cals 555 · Prot 32 · Carbs 67 · Fat 20
Vegetarian
Low Carb
Calorie Smart
Ingredients
Carrot
1 Piece
Red onion
1 Piece
Celery
1 Piece
Garlic cloves
2 Piece
Tomatoes
1 Piece
Kale
150 Grams
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) | 2314 / 555 |
| Fats (g) | 19.5 |
| of which saturated (g) | 11.1 |
| Carbohydrates (g) | 67 |
| of which sugars (g) | 15 |
| Fibers (g) | 25 |
| Proteins (g) | 32.3 |
| Salt (g) | 2 |
*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
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.
3 Prep
Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
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.
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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