Vegetable and Tomato Soup

with Beans, Pesto and Parmesan

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Peel and chop the carrots, sweet potato and onion. Chop the celery and zucchini. Rinse the spinach. Peel and crush the garlic.

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2 Fry soup base

Heat a drizzle of oil in a large pot over a medium high heat. Add the carrotssweet potato, celery, zucchini and garlic. Cook for 7-8 min.

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3 Boil soup

Stir in the tomato paste and cook for 1-2 min. Add the water, stock cubes, chopped tomatoes, thyme, oregano, basil and bay leaves. Cover and simmer over a low heat for 10 min. Season with salt and pepper to taste.

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4 Add beans and finish

Rinse and drain the white beans. Add the drained beans to the soup and cook for 10 min further. Add the spinach for the last 1-2 min. 

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5 Serve

Divide the soup among bowls and top with the green pesto and grated Parmesan.

Tips for fussy eaters

Add a handful of potatoes or pasta to the soup.

Pro tip

The smaller the vegetables are chopped, the faster the soup will cook!

Healthy, filling and tasty!

Cooking Time: 30 min

Cals 542 · Prot 21 · Carbs 84 · Fat 16

Ingredients

Number of people

Soup

Carrot 2 Pieces
Sweet potatoes 300 Grams
Red onion 1 Piece
Celery stick 1 Piece
Zucchini small 1 Piece
Baby spinach 60 Grams
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Tomato paste 30 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Dried thyme 2 Grams
Dried oregano 2 Grams
Dried basil 2 Grams
Dried bay leaves 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
White beans small 240 Grams

To serve

Green pesto 50 Grams
Parmesan 45 Grams

Healthy, filling and tasty!

Cooking Time: 30 min

Cals 542 · Prot 21 · Carbs 84 · Fat 16

Instructions

photo

1 Prep vegetables

Peel and chop the carrots, sweet potato and onion. Chop the celery and zucchini. Rinse the spinach. Peel and crush the garlic.

photo

2 Fry soup base

Heat a drizzle of oil in a large pot over a medium high heat. Add the carrotssweet potato, celery, zucchini and garlic. Cook for 7-8 min.

photo

3 Boil soup

Stir in the tomato paste and cook for 1-2 min. Add the water, stock cubes, chopped tomatoes, thyme, oregano, basil and bay leaves. Cover and simmer over a low heat for 10 min. Season with salt and pepper to taste.

photo

4 Add beans and finish

Rinse and drain the white beans. Add the drained beans to the soup and cook for 10 min further. Add the spinach for the last 1-2 min. 

photo

5 Serve

Divide the soup among bowls and top with the green pesto and grated Parmesan.

Tips for fussy eaters

Add a handful of potatoes or pasta to the soup.

Pro tip

The smaller the vegetables are chopped, the faster the soup will cook!

Ingredients

Number of people

Soup

Carrot 2 Pieces
Sweet potatoes 300 Grams
Red onion 1 Piece
Celery stick 1 Piece
Zucchini small 1 Piece
Baby spinach 60 Grams
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Tomato paste 30 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Dried thyme 2 Grams
Dried oregano 2 Grams
Dried basil 2 Grams
Dried bay leaves 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
White beans small 240 Grams

To serve

Green pesto 50 Grams
Parmesan 45 Grams
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