Peel and chop the carrots, sweet potato and onion. Chop the celery and zucchini. Rinse the spinach. Peel and crush the garlic.
Heat a drizzle of oil in a large pot over a medium high heat. Add the carrots, sweet potato, celery, zucchini and garlic. Cook for 7-8 min.
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.
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.
Divide the soup among bowls and top with the green pesto and grated Parmesan.
Add a handful of potatoes or pasta to the soup.
The smaller the vegetables are chopped, the faster the soup will cook!
Healthy, filling and tasty!
Cooking Time: 30 min
Cals 586 · Prot 20 · Carbs 94 · Fat 16
Healthy, filling and tasty!
Cooking Time: 30 min
Cals 586 · Prot 20 · Carbs 94 · Fat 16
Peel and chop the carrots, sweet potato and onion. Chop the celery and zucchini. Rinse the spinach. Peel and crush the garlic.
Heat a drizzle of oil in a large pot over a medium high heat. Add the carrots, sweet potato, celery, zucchini and garlic. Cook for 7-8 min.
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.
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.
Divide the soup among bowls and top with the green pesto and grated Parmesan.
Add a handful of potatoes or pasta to the soup.
The smaller the vegetables are chopped, the faster the soup will cook!
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