One-Pot Chorizo & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chorizo and cannellini beans in a tomato-based sauce of goodness! With the additions of spinach and toasted ciabatta, you'll be fighting away the weeknight blues in no time.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
thyme
1 packet
cannellini beans
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
soffritto mix
1 packet
passata
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
20 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Roughly chop mild chorizo. • Pick thyme leaves. • Drain and rinse cannellini beans. • Slice bake-at-home ciabatta.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until golden and tender, 5-6 minutes. • Add thyme leaves, cooking until fragrant, 1 minute.
• Stir in cannellini beans, passata, chicken-style stock powder and the water and simmer until reduced, 5-6 minutes. • Place ciabatta slices in a toaster and toast until golden. • Add baby spinach leaves, the butter and brown sugar to the soup and stir until wilted.
• Divide chorizo and cannellini bean soup between bowls. • Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
