HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuscan Veggie Bean Soup
Tuscan Veggie Bean Soup

Tuscan Veggie Bean Soup

with Cheesy Pesto Toasts

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Settle in for a cosy night with this bowl of hearty bean and tomato soup! Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with these addictive grilled cheesy pesto toasts on the side. Bring on winter!

Allergens:SoyGlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 stalk


1 unit


3 clove


½ sachet

dried oregano

1 pinch

fennel seeds

1 tin

cannellini beans


1 tin

chopped tomatoes

2 cube

vegetable stock powder

1 unit


(ContainsSoy, GlutenMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 block

Cheddar cheese


1 bag

baby spinach leaves

½ block

Parmesan cheese


Not included in your delivery

olive oil

1.5 cup


1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat30.4 g
of which saturates11.4 g
Carbohydrate60.9 g
of which sugars19 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium2220 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Pan
Instructionsarrow up iconarrow up icon
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Finely chop the red onion and celery. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Grate the Cheddar cheese and the Parmesan cheese (see ingredients list).


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, dried oregano (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 cannellini beans (including the liquid!) into the pan with the veggies. TIP: Adding the bean soaking liquid helps to thicken the soup. Add the chopped tomatoes with roast garlic & onion and the water. Crumble in the vegetable stock cubes, add the brown sugar and stir to combine. Simmer until slightly reduced, 15 minutes.


While the soup is simmering, preheat the grill to medium-high. Slice the ciabatta in half and place, cut-side up, on an oven tray. Spread with the traditional pesto and sprinkle with the grated Cheddar cheese. When the soup has 5 minutes cook time remaining, grill the ciabatta until the cheese is melted and bubbling, 3-5 minutes. TIP: Keep an eye on the toasts to make sure they don't burn.


Just before serving the soup, add the baby spinach leaves and stir until just wilted.


Divide the Tuscan veggie bean soup between bowls and top with the grated Parmesan cheese. Serve with the cheesy pesto toasts.