White Bean Minestrone

with Tapenade Crostini

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vegan
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Instructions

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1 Prep vegetables

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 Add and simmer

Add the potatoes, bay leaves, a few whole peppercorns, the measured water 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.

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4 Toast

Meanwhile, toast the bread slices in the oven for 5 min or in a toaster until crispy - these are your crostini.

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5 Make tapenade

Meanwhile, using a blender or a food processor, blitz the olives, parsley, garlic (don't like raw garlic? Go easy!), cashew nuts and olive oil to a coarse paste - this is your tapenade. Spread the tapenade onto the crostini before serving.

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6 Serve

Finally, add the asparagus and drained white beans to the soup. Simmer for 3 min or until the asparagus is tender. Adjust the seasoning and serve the soup with the tapenade crostini to the side.

Tips for fussy eaters

Leave the asparagus out and blend the rest of the soup 'til smooth. Serve with crispy bread.

Pro tip

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

Enjoy this light, Mediterranean-inspired meal!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 720 · Prot 23 · Carbs 119 · Fat 22

Dairy-Free

Ingredients

Number of people

Soup

Carrot 1 Piece
Leeks 0.5 Pieces
Potatoes 300 Grams
Thin asparagus 250 Grams
Olive oil 1 Tbsp
Fresh thyme 10 Grams
Salt 0.5 Tsp
Dried bay leaves 2 Pieces
Black peppercorns 10 Grams
Water 800 ML
Vegetable stock cube 1 Piece
White beans 240 Grams

Crostinis

Sourdough bread slices 2 Pieces
Kalamata olives 40 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Cashew nuts 60 Grams
Olive oil 2 Tbsp

Enjoy this light, Mediterranean-inspired meal!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 720 · Prot 23 · Carbs 119 · Fat 22

Dairy-Free

Instructions

photo

1 Prep vegetables

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

photo

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.

photo

3 Add and simmer

Add the potatoes, bay leaves, a few whole peppercorns, the measured water 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.

photo

4 Toast

Meanwhile, toast the bread slices in the oven for 5 min or in a toaster until crispy - these are your crostini.

photo

5 Make tapenade

Meanwhile, using a blender or a food processor, blitz the olives, parsley, garlic (don't like raw garlic? Go easy!), cashew nuts and olive oil to a coarse paste - this is your tapenade. Spread the tapenade onto the crostini before serving.

photo

6 Serve

Finally, add the asparagus and drained white beans to the soup. Simmer for 3 min or until the asparagus is tender. Adjust the seasoning and serve the soup with the tapenade crostini to the side.

Tips for fussy eaters

Leave the asparagus out and blend the rest of the soup 'til smooth. Serve with crispy bread.

Pro tip

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

Ingredients

Number of people

Soup

Carrot 1 Piece
Leeks 0.5 Pieces
Potatoes 300 Grams
Thin asparagus 250 Grams
Olive oil 1 Tbsp
Fresh thyme 10 Grams
Salt 0.5 Tsp
Dried bay leaves 2 Pieces
Black peppercorns 10 Grams
Water 800 ML
Vegetable stock cube 1 Piece
White beans 240 Grams

Crostinis

Sourdough bread slices 2 Pieces
Kalamata olives 40 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Cashew nuts 60 Grams
Olive oil 2 Tbsp
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