Carb Smart Garden Vegetable Soup
with Cannellini Beans and Parmesan
This 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 mirepoix. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
Meanwhile, peel, then mince or grate garlic.Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Roughly chop spinach.Cut tomato into 1/2-inch pieces.Roughly chop parsley.
Add garlic, tomatoes and half the sun-dried tomato pesto to the pot. Cook, stirring often, until fragrant, 1 min.Add stock powder and cannellini beans with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 1 min.Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high. Season with 1/2 tsp (1 tsp) salt and pepper.
Once boiling, add zucchini to the pot. Reduce heat to medium.Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.Add spinach and half the Parmesan. Stir until spinach wilts and Parmesan melts, 1 min. Remove from heat. Add remaining sun-dried tomato pesto, seasoning with salt and pepper, to taste, then stir to combine.
Divide garden vegetable soup between bowls. Sprinkle parsley and remaining Parmesan over top.