White Bean Minestrone

with Macaroni and Parmesan
Enjoy this light, Mediterranean-inspired meal!
Cals 591 · Prot 28 · Carbs 117 · Fat 3
Vegan
30 min
White Bean Minestrone with Macaroni and Parmesan
Enjoy this light, Mediterranean-inspired meal!
Cals 591 · Prot 28 · Carbs 117 · Fat 3
Vegan
Ingredients
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 15*
1 Piece
Chopped tomatoes
400 Grams
White beans
240 Grams
Tomato paste
50 Grams
Macaroni pasta 10*11*
100 Grams
Onion marmalade
28 Grams
To serve
Fresh parsley
15 Grams
Olive oil
2 Tbsp

Allergens

*15 Celery, *10 Wheat, *11 Gluten
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) 2473 / 591
Fats (g) 3.3
of which saturated (g) 0.4
Carbohydrates (g) 117
of which sugars (g) 27.9
Fibers (g) 24.7
Proteins (g) 28.4
Salt (g) 1.5
*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

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.
Start soup

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.
Simmer

3 Simmer

Add the potatoes, bay leaves, measured water, chopped tomatoes, tomato 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.
Parsley

4 Parsley

Chop the parsley.
Add

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.
Serve

6 Serve

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