Vegetable and Tomato Soup

Name: Vegetable and Tomato Soup with Beans, Pesto and Parmesan
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Carrot; 400 Grams of Sweet potatoes; 1 Piece of Red onion; 1 Piece of Celery; 1 Piece of Small zucchini; 3 Piece of Garlic cloves; 2 Tbsp of Olive oil; 30 Grams of Tomato paste; 800 ML of Water; 1 Piece of Vegetable stock cube; 400 Grams of Chopped tomatoes; 2 Grams of Dried thyme; 2 Grams of Dried oregano; 1 Piece of Dried bay leaves; 1 Tsp of Salt; 1 Tsp of Black pepper; 240 Grams of White beans; 60 Grams of Baby spinach; 30 Grams of Parmesan; 50 Grams of Green pesto

with Beans, Pesto and Parmesan

Healthy, filling and tasty!

952 Reviews

Cals 646 · Prot 24 · Carbs 93 · Fat 20

Vegetarian

Low Carb

Try Hello Chef Now

45 min

Vegetable and Tomato Soup with Beans, Pesto and Parmesan

Healthy, filling and tasty!

952 Reviews

Cals 646 · Prot 24 · Carbs 93 · Fat 20

Vegetarian

Low Carb

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 4*

30 Grams

Green pesto 4*

50 Grams

Allergens

*4 Milk

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)	2434 / 646
Fats (g)	20.2
of which saturated (g)	5
Carbohydrates (g)	93
of which sugars (g)	27.8
Fibers (g)	24.6
Proteins (g)	23.6
Salt (g)	2.9

*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, 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.