Vegetable and Tomato Soup
with Beans, Pesto and Parmesan
Healthy, filling and tasty!
Cals 636 · Prot 25 · Carbs 90 · Fat 21
Vegetarian
Low Carb
45 min
Healthy, filling and tasty!
Cals 636 · Prot 25 · Carbs 90 · Fat 21
Vegetarian
Low Carb
Ingredients
Soup
Carrot
2 Piece
Sweet potatoes
400 Grams
Red onion
1 Piece
Celery
1 Piece
Small zucchini
1 Piece
Garlic cloves
3 Piece
Olive oil
2 Tbsp
Tomato paste
30 Grams
Water
800 ML
Vegetable stock cube
15*
1 Piece
Chopped tomatoes
400 Grams
Dried thyme
2 Grams
Dried oregano
2 Grams
Dried bay leaves
1 Piece
Salt
1 Tsp
Black pepper
0.5 Tsp
White beans
240 Grams
Baby spinach
60 Grams
To serve
Parmesan
4*
30 Grams
Green pesto
2*4*
50 Grams
Allergens
*15 Celery, *4 Milk, *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 / 636 |
| Fats (g) | 20.8 |
| of which saturated (g) | 4.8 |
| Carbohydrates (g) | 90 |
| of which sugars (g) | 27.1 |
| Fibers (g) | 22.5 |
| Proteins (g) | 25.4 |
| Salt (g) | 3.2 |
*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 chop the carrots, sweet potato and onion.
- Chop the celery and zucchini.
- Peel and mince the garlic.
Tip! The smaller the vegetables are chopped, the faster the soup will cook!
2 Fry base
- Heat a drizzle of oil in a large pot over a medium high heat.
- Add the onions, carrots, sweet potatoes, celery and garlic.
- Cook for 7-8 min.
3 Simmer
- Add the tomato paste, water, vegetable stock cube, chopped tomatoes, thyme, oregano and bay leaves.
- Cover and simmer over a low heat for 20 min.
- Season with salt and pepper to taste.
4 Add beans
- Meanwhile, grate the Parmesan.
- Drain and rinse the white beans.
5 Add zucchini
- Add the zucchini to the soup.
- Cook for 10 min further.
- Add the spinach and beans.
- Cook for a final 5-7 min or until the zucchini is cooked through.
6 Serve
- Taste and season the soup.
- Serve the Vegetable and Tomato Soup with Beans, topped with Pesto and Parmesan.
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