White Bean Minestrone

with Tapenade Crostini

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vegan
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Instructions

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1 Chop

Peel and dice the carrots. Wash and slice the leeks. Peel and chop the potatoes. Discard the woody asparagus stems. Chop the asparagus. 

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2 Cook

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

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3 Add

Add the potatoes, bay leaves, a few whole peppercorns, 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 at 200°C/180°C fan) or in a toaster until crispy - these are your crostini.

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5 Make tapenade

Using a blender or a food processor, blitz the olives, parsley, garlic, cashew nuts and olive oil to a coarse paste. Smear the tapenade onto the crostini breads 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 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

Cut your 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 561.2 · Prot 14.4 · Carbs 57.1 · Fat 20.5

Ingredients

Number of people

Soup

Carrot 1.00 Pieces
Leeks 0.50 Pieces
Potatoes 300.00 Grams
Green asparagus, thin 250.00 Grams
Olive oil 1.00 Tbsp
Fresh thyme 10.00 Grams
Salt 0.50 Tsp
Dried bay leaves 2.00 Pieces
Black peppercorn 10.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
White beans small 240.00 Grams

Crostinis

Sourdough bread small loaf 4.00 Pieces
Pitted kalamata olives 40.00 Grams
Fresh parsley 20.00 Grams
Garlic cloves 1.00 Pieces
Cashew nuts 60.00 Grams
Olive oil 2.00 Tbsp

Enjoy this light, Mediterranean-inspired meal!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 561.2 · Prot 14.4 · Carbs 57.1 · Fat 20.5

Instructions

photo

1 Chop

Peel and dice the carrots. Wash and slice the leeks. Peel and chop the potatoes. Discard the woody asparagus stems. Chop the asparagus. 

photo

2 Cook

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

photo

3 Add

Add the potatoes, bay leaves, a few whole peppercorns, 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 at 200°C/180°C fan) or in a toaster until crispy - these are your crostini.

photo

5 Make tapenade

Using a blender or a food processor, blitz the olives, parsley, garlic, cashew nuts and olive oil to a coarse paste. Smear the tapenade onto the crostini breads 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 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

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

Ingredients

Number of people

Soup

Carrot 1.00 Pieces
Leeks 0.50 Pieces
Potatoes 300.00 Grams
Green asparagus, thin 250.00 Grams
Olive oil 1.00 Tbsp
Fresh thyme 10.00 Grams
Salt 0.50 Tsp
Dried bay leaves 2.00 Pieces
Black peppercorn 10.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
White beans small 240.00 Grams

Crostinis

Sourdough bread small loaf 4.00 Pieces
Pitted kalamata olives 40.00 Grams
Fresh parsley 20.00 Grams
Garlic cloves 1.00 Pieces
Cashew nuts 60.00 Grams
Olive oil 2.00 Tbsp
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