One-Pot Chorizo & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping
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
Mild Chorizo
1
Cannellini Beans
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1
Soffritto Mix
1
Thyme
1
Passata
1
Chicken-Style Stock Powder
1
Baby Spinach Leaves
1
Basil Pesto
Not included in your delivery
olive oil
water
butter
brown sugar
Nutritional Values
Instructions
• Roughly chop mild chorizo. • Drain and rinse cannellini beans. • Pick thyme leaves. • 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!