Vegetable and Tomato Soup

Name: Vegetable and Tomato Soup with Beans, Pesto and Parmesan
Cook time: 45 min
Ingredients: 2.00 Piece of Carrot; 400.00 Grams of Sweet potatoes; 1.00 Piece of Red onion; 1.00 Piece of Celery; 1.00 Piece of Small zucchini; 3.00 Piece of Garlic cloves; 2.00 Tbsp of Olive oil; 30.00 Grams of Tomato paste; 800.00 ML of Water; 1.00 Piece of Vegetable stock cube; 400.00 Grams of Chopped tomatoes; 2.00 Grams of Dried thyme; 2.00 Grams of Dried oregano; 1.00 Piece of Dried bay leaves; 1.00 Tsp of Salt; 0.50 Tsp of Black pepper; 240.00 Grams of White beans; 60.00 Grams of Baby spinach; 30.00 Grams of Parmesan; 50.00 Grams of Green pesto

with Beans, Pesto and Parmesan

Healthy, filling and tasty!

Cals 577 · Prot 18 · Carbs 92 · Fat 18

Vegetarian

Low-Carb

Calorie smart

Try Hello Chef Now

45 min

Vegetable and Tomato Soup with Beans, Pesto and Parmesan

Healthy, filling and tasty!

Cals 577 · Prot 18 · Carbs 92 · Fat 18

Vegetarian

Low-Carb

Calorie smart

Try Hello Chef Now

Download PDF

Ingredients

Number of People:

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

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

30 Grams

Green pesto

50 Grams

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!

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.

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, stock cubes, 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 and cook for 10 min further. Add the spinach and beans and cook for a final 5-7 min or until the zucchini is cooked through.

6 Serve

Taste and season the soup. Divide the soup amongst 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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