Carb Smart Garden Vegetable Soup
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Carb Smart Garden Vegetable Soup

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.

Tags:
Quick
Carb Smart
Allergens:
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

398 mL

Cannellini Beans

1 unit

Garlic, cloves

113 g

Aromatics Blend

200 g

Zucchini

56 g

Baby Spinach

80 g

Tomato

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

7 g

Basil

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Celery Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

/ per serving
Calories330 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate33 g
Sugar7 g
Dietary Fiber12 g
Protein14 g
Cholesterol15 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups

Instructions

Sauté aromatics
1

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.

Prep
2

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.

Start soup
3

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.

Simmer soup
4

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.

Finish soup
5

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.

Finish and serve
6

Divide soup between bowls. Sprinkle remaining Parmesan over top.Roughly tear basil over bowls.