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Tomato Butter Bean Soup

with Feta Grilled Cheese and Pesto Drizzle
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
664 kcal
Protein
: 
17g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

100 grams

Feta Cheese

75 grams

Creme Fraiche

(Contains: Milk)

1 carton(s)

Butter Beans

40 grams

Baby Spinach

50 grams

Fresh Pesto

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water

1 tsp

Sugar

1 tbsp

Olive Oil

Energy (kJ)2778 kJ
Energy (kcal)664 kcal
Fat30.5 g
of which saturates10.8 g
Carbohydrate70.2 g
of which sugars14.6 g
Dietary Fibre13.8 g
Protein17 g
Salt2.5 g
Potassium96.6 mg
Calcium21 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.

Cooking Steps

1

a) Halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Halve the ciabatta.

d) Drain and rise the butter beans. Pop them into a bowl and crush them using a masher.


2

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

b) Add the garlic to the onions, cook for 30 secs.

c) Stir in the vegetable stock paste, crushed butter beans, passata, water and sugar (see ingredients for amount).

3

a) Pre-heat your grill to high.

b) Bring the mixture to a boil, then lower the heat and simmer for 5-6 mins.



4

a) Meanwhile, crumble the feta over the ciabatta, drizzle with oil.

b) Place on the top shelf and grill until golden, 2-4 mins.


5

a) Place the pesto into a small bowl and mix in the olive oil (see ingredients for amount).

b) Stir the creme fraiche, spinach and half the pesto into the soup.

c) Taste and season with salt and pepper.

6

a) Share the soup between your bowls.

b) Drizzle over the remaining pesto.

Enjoy!

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