Tuscan Veggie Bean Soup
with Cheesy Pesto Toasts
Settle in for a cosy night with this bowl of hearty bean and tomato soup! Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with these addictive grilled cheesy pesto toasts on the side. Bring on winter!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 unit
onion
1 stalk
celery
1 unit
carrot
3 clove
garlic
½ sachet
dried oregano
1 pinch
fennel seeds
1 tin
cannellini beans
(Contains Soy; )
1 tin
chopped tomatoes
2 cube
vegetable stock powder
1 unit
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 tub
traditional pesto
(Contains Milk, Tree Nuts; )
1 block
Cheddar cheese
(Contains Milk; )
1 bag
baby spinach leaves
½ block
Parmesan cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Finely chop the red onion and celery. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Grate the Cheddar cheese and the Parmesan cheese (see ingredients list).
In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, celery and carrot and cook, stirring occasionally, until softened, 5-6 minutes. Add a drizzle more olive oil, the garlic, dried oregano (see ingredients list), a pinch of fennel seeds and a pinch of chilli flakes (if using). Cook, stirring, until fragrant, 2 minutes. TIP: Fennel and chilli are strong flavours, add as much or as little as you like!
Pour the cannellini beans (including the liquid!) into the pan with the veggies. TIP: Adding the bean soaking liquid helps to thicken the soup. Add the chopped tomatoes with roast garlic & onion and the water. Crumble in the vegetable stock cubes, add the brown sugar and stir to combine. Simmer until slightly reduced, 15 minutes.
While the soup is simmering, preheat the grill to medium-high. Slice the ciabatta in half and place, cut-side up, on an oven tray. Spread with the traditional pesto and sprinkle with the grated Cheddar cheese. When the soup has 5 minutes cook time remaining, grill the ciabatta until the cheese is melted and bubbling, 3-5 minutes. TIP: Keep an eye on the toasts to make sure they don't burn.
Just before serving the soup, add the baby spinach leaves and stir until just wilted.
Divide the Tuscan veggie bean soup between bowls and top with the grated Parmesan cheese. Serve with the cheesy pesto toasts.