Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2434 / 646
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and chop the carrots, sweetpotato 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, sweetpotatoes, celery and garlic. Cook for 7-8 min.
Add the tomato paste, water, stockcubes, chopped tomatoes, thyme, oregano and bayleaves. 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 whitebeans.
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.
Taste and season the soup. Divide the soup amongst bowls and top with the green pesto and grated Parmesan.
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