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
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

Prep vegetables

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!
Fry base

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.
Simmer

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.
Add beans

4 Add beans

Meanwhile, grate the Parmesan. Drain and rinse the white beans.
Add zucchini

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.
Serve

6 Serve

Taste and season the soup. Divide the soup amongst bowls and top with the green pesto and grated Parmesan.
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