White Bean Minestrone

with Macaroni and Parmesan
Enjoy this light, Mediterranean-inspired meal!
Cals 617 · Prot 24 · Carbs 134 · Fat 2
Vegan
Try Hello Chef Now
30 min
photo
Enjoy this light, Mediterranean-inspired meal!
Cals 617 · Prot 24 · Carbs 134 · Fat 2
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Carrot
1 Piece
Leeks
0.5 Piece
Potatoes
300 Grams
Thin asparagus
250 Grams
Olive oil
1 Tbsp
Fresh thyme
10 Grams
Salt
0.5 Tsp
Dried bay leaves
2 Piece
Water
900 ML
Vegetable stock cube
1 Piece
Chopped tomatoes
400 Grams
White beans
240 Grams
Tomato paste
50 Grams
Macaroni pasta
100 Grams
Onion marmalade
28 Grams
To serve
Fresh parsley
15 Grams
Olive oil
2 Tbsp

Tips for fussy eaters

Leave the asparagus out and blend the rest of the soup until smooth. Serve with crusty bread.

Pro tip

Slice the leeks in half, lengthwise, and rinse both sides under running water to ensure all the layers are clean.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan (see step 4). Peel and chop the carrots. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and chop the potatoes. Discard the woody asparagus stems. Chop the asparagus
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2 Start soup

Heat a large saucepan over a medium-high heat with a drizzle of oil. Fry the carrots, leeks and fresh thyme with a pinch of salt for 6-8 min.
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3 Simmer

Add the potatoes, bay leavesmeasured water, chopped tomatoestomato paste and vegetable stock cube. Bring to a boil, cover, and reduce the heat to low. Cook for 20 min or until the potatoes are tender. Add the macaroni for the final 12 min.
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4 Parsley

Chop the parsley
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5 Add

Finally, add the asparagus and drained white beans and onion marmalade to the soup. Simmer for 3 min or until the asparagus is tender. 
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6 Serve

Adjust the seasoning and serve the soup with the parsley on top.

Tips for fussy eaters

Leave the asparagus out and blend the rest of the soup until smooth. Serve with crusty bread.

Pro tip

Slice the leeks in half, lengthwise, and rinse both sides under running water to ensure all the layers are clean.

Allergens

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

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