Carb Smart Garden Vegetable Soup
with Cannellini Beans and Parmesan
This comforting, wholesome soup is packed with veggies that offer a natural sweetness when cooked, while herbs from the sun-dried tomato pesto and torn basil heighten the flavour impact even more.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Stock Powder
(Contains Soy, Sulphites)
Sun-Dried Tomato Pesto
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then aromatics blend. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Peel, then mince or grate garlic.Roughly chop spinach.Chop tomato into 1/2-inch pieces.
Add garlic, tomatoes and half the pesto to the pot. Cook, stirring often, until fragrant, 30 sec.Add stock powder, celery salt and cannellini beans with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 30 sec.
Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high.Once boiling, add zucchini. Reduce heat to medium.Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
Add spinach and half the Parmesan to the pot. Stir until spinach wilts and Parmesan melts, 1 min. Remove the pot from heat. Add remaining pesto, season with salt and pepper, to taste, then stir to combine.
Divide soup between bowls. Sprinkle remaining Parmesan over top.Roughly tear basil over bowls.