Tomato Soup with Pesto Bruschetta

Name: Tomato Soup with Pesto Bruschetta with Grana Padano & Sicilian-style herbs
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Onion; 2 piece Garlic; 1 piece Carrot; 6 piece Tomato; 1 sachet(s) Sicilian-style herb mix; 2 piece Wholegrain ciabatta; 1 Tomato paste; 80 g Roasted pepper pesto; 40 g Grana Padano flakes DOP; 500 milliliters Low sodium vegetable stock; 2 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Extra virgin olive oil; to taste Salt and pepper

with Grana Padano & Sicilian-style herbs

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There is a special ingredient in your box! Freely translated, Grana Padano means ‘the grain of Padania’. This cheese originates from the Italian Po Valley, also known as the Padan Plain.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

•Special Ingredient

Allergens:

Gerst

•Haver

•Rogge

•Sesamzaad

•Soja

•Tarwe

•Melk (inclusief lactose)

•Cashewnoten

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Garlic

½ piece

Carrot

3 piece

Tomato

½ sachet(s)

Sicilian-style herb mix

1 piece

Wholegrain ciabatta

(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

Tomato paste

40 g

Roasted pepper pesto

(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

Not included in your delivery

250 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

½ teaspoon

Honey [or plant-based alternative]

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2529 kJ

Calories605 kcal

Fat29.7 g

Saturated Fat7.8 g

Carbohydrate55 g

Sugar23.1 g

Dietary Fiber18.7 g

Protein23.1 g

Salt2.8 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 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

•Soup pan

•Immersion blender

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Slice the onion into half rings and crush or mince the garlic.
Slice the carrot into thin crescents and cut the tomato into wedges.

Heat half of the olive oil in a soup pot over medium heat. Fry the onion and garlic for 2 minutes.
Add the carrot, tomato, Sicilian herbs and tomato paste and fry for 2 minutes.
Add the honey and the stock, then allow to simmer for 12 - 15 minutes over low heat.

Meanwhile, cut the bread into slices of around 1cm thickness. Transfer to a parchment-lined baking sheet and drizzle with the rest of the olive oil.
Bake in the oven for 6 - 8 minutes, then top with the pesto.
Take the soup off the heat and add half of the Grana Padano.
Use an immersion blender to process into a smooth soup, adding a splash of warm water as necessary if the soup is too thick.