Quick Tuscan Bean Soup

Name: Quick Tuscan Bean Soup with Kale
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Carrot; 1 Piece of Red onion; 1 Piece of Celery; 2 Piece of Garlic cloves; 1 Piece of Tomatoes; 150 Grams of Kale; 20 Grams of Salted butter; 2 Tbsp of Olive oil; 1 Tsp of Salt; 240 Grams of Butter beans; 240 Grams of White beans; 60 Grams of Parmesan; 1 Piece of Lemon; 2 Grams of Dried oregano; 800 ML of Water; 1 Piece of Vegetable stock cube; 1 Tsp of Black pepper

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

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

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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