Hearty Bean and Veggie Soup
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Hearty Bean and Veggie Soup

Hearty Bean and Veggie Soup

with Plant-Based Cheesy Garlic Toasts

Like a big hug, this hearty soup is full of everything you need! Soft veggies and creamy beans with tomatoey broth are served with crispy garlic toasts with melty plant-based cheese.

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Zucchini • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Red potato • Mirepoix (carrot, onion, celery) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Oregano.

Tags:
Veggie
Quick
New
Allergens:
Wheat
Barley
Soy

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Cannellini Beans

1 unit(s)

Crushed Tomatoes with Garlic and Onion

113 g

Mirepoix

1 unit(s)

Zucchini

1 unit(s)

Vegetable Broth Concentrate

(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

2 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

¾ cup

Plant-Based Mozzarella Cheese, shredded

3.5 g

Oregano

150 g

Red Potato

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Oil*

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Nutrition Values

Calories900 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate134 g
Sugar18 g
Dietary Fiber22 g
Protein29 g
Cholesterol0 mg
Sodium2250 mg
Trans Fat0.1 g
Potassium2150 mg
Calcium300 mg
Iron8.5 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

Colander
Medium Pot
Measuring Spoons
Strainer
Large Pot
Measuring Cups
Baking Sheet

Cooking Steps

Boil potatoes
1
  • Remove any brown spots from protaties, then cut potatoes into 1/2-inch pieces.
  • To a medium pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
  • Drain and return potatoes to the same pot, off heat.
Prep
2
  • Meanwhile, cut zucchini into 1/4-inch quarter moons. 
  • Strip some oregano leaves from stems, then finely chop 1 tsp (2 tsp).
  • Using a strainer, drain and rinse beans.
  • Halve rolls.
Cook veggies
3
  • Heat a large pot over medium. 
  • When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook 2-3 min, stirring occasionally, until starting to soften. 
  • Add zucchini. Cook 3-4 min, stirring occasionally, until tender-crisp. 
  • Season with salt and pepper. 
Make soup
4
  • Add chopped oregano and Cream Sauce Spice Blend. Cook 30 sec, stirring often, until fragrant. 
  • Add beans, crushed tomatoes, 1 cup (2 cups) water, 1/4 tsp (1/2 tsp) sugar and broth concentrate. 
  • Bring to a boil over high, then reduce heat to medium-low. Cook 3-4 min, stirring occasionally, until slightly thickened. 
  • Once potatoes are tender and strained, add to soup. 
  • Season with salt and pepper. 
Make garlic toasts
5
  • On an unlined baking sheet, arrange rolls cut-side up. Spread with garlic spread, then sprinkle plant-based cheese on top.
  • Toast in the middle of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on rolls so they don't burn!)
Finish and serve
6
  • Divide soup between bowls. 
  • Serve garlic toasts alongside. 
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