Tuscan Veggie Bean Soup
with Cheesy Pesto Toasts
Settle in for a cosy night with this hearty bean and tomato soup. Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with addictive cheesy pesto toasts on the side.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
red onion
1 stalk
celery
1 unit
carrot
3 clove
garlic
½ sachet
rustic herb spice blend
1 pinch
fennel seeds
(May be present: Gluten. )
1 pinch
chilli flakes
1 tin
red kidney beans
1 tin
Diced Tomatoes With Garlic & Olive Oil
2 cube
vegetable stock
1 unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutritional 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).
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, rustic herb spice blend (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 red kidney beans (including the liquid!) into the pan with the veggies. Add the diced tomatoes with garlic & olive oil and the water. Crumble in the vegetable stock cubes (2 cubes for 2 people / 4 cubes for 4 people), then add the brown sugar and stir to combine. Simmer until slightly reduced, 15 minutes.
TIP: Adding the bean soaking liquid helps to thicken the soup.
While the soup is simmering, preheat the grill to high. Slice the ciabatta in half and place, cut-side up, on an oven tray. Spread with the basil pesto and sprinkle with the grated Parmesan cheese. When the soup has 5 minutes cook time remaining, place the ciabatta under the grill until the cheese is melted and bubbling, 3-5 minutes.
TIP: Keep an eye on the toasts as they can burn fast!
Just before serving the soup, add the baby spinach leaves and stir until just wilted.
Divide the Tuscan veggie bean soup between bowls. Serve with the cheesy pesto toasts.