Vegan Minestrone

Name: Vegan Minestrone with Pesto
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Carrot; 1 Pieces of Leeks; 150 Grams of Cherry tomatoes; 800 ML of Water; 1 Pieces of Vegetable stock cube; 30 Grams of Tomato paste; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Chilli flakes; 100 Grams of Macaroni pasta; 20 ML of Maple syrup; 240 Grams of Butter beans; 1 Tsp of Black pepper; 40 Grams of Cashew nuts; 30 Grams of Fresh basil; 1 Tsp of Salt; 4 Grams of Garlic powder; 4 Tbsp of Olive oil

with Pesto

You'd never guess this hearty bowl is loaded with healthy ingredients!

19 Reviews

Cals 634 · Prot 26 · Carbs 114 · Fat 11

Vegan

30 min

You'd never guess this hearty bowl is loaded with healthy ingredients!

19 Reviews

Cals 634 · Prot 26 · Carbs 114 · Fat 11

Vegan

Ingredients

Minestrone

Carrot

1 Piece

Leeks

1 Piece

Cherry tomatoes

150 Grams

Water

800 ML

Vegetable stock cube 15*

1 Piece

Tomato paste

30 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Chilli flakes

2 Grams

Macaroni pasta 10*11*

100 Grams

Maple syrup

20 ML

Butter beans

240 Grams

Black pepper

0.5 Tsp

Pesto

Cashew nuts 1*2*

40 Grams

Fresh basil

30 Grams

Salt

0.5 Tsp

Garlic powder

4 Grams

Olive oil

4 Tbsp

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts

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)	2652 / 634
Fats (g)	10.8
of which saturated (g)	1.6
Carbohydrates (g)	114
of which sugars (g)	25.6
Fibers (g)	18.1
Proteins (g)	25.6
Salt (g)	1.2

*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 dice the carrot. Trim and finely dice the leek. Roughly chop the cherry tomatoes.

2 Make stock

Boil the measured water and dissolve the vegetable stock cube and tomato paste in it.

3 Sweat vegetables

Heat a large non-stick pan over a low heat with a drizzle of olive oil. Once hot, add the leek, carrot and a pinch of salt and cook for 8-10 min, stirring occasionally.

4 Make minestrone

Add the stock, chilli flakes, cherry tomatoes, macaroni pasta and honey to the pan and increase the heat to medium. Cook for 8-10 min until the macaroni is "al dente". Once the macaroni is tender, add the drained butter beans to the pan and cook for a final 2 min. Season generously with freshly ground black pepper.

5 Prep pesto

Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashews, basil, salt, garlic powder and olive oil to a food processor and blitz until you are left with a coarse pesto.