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Italian Recipes

One-Pot Double Chorizo & Cannellini Bean Soup

One-Pot Double Chorizo & Cannellini Bean Soup

One-Pot Double Chorizo & Cannellini Bean Soup

with Ciabatta Toast & Pesto Topping

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Cashew

The quantities provided above are averages only.

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.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1 packet

Cannellini Beans

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Soffritto Mix

1 sachet

Thyme

500 g

Mild Chorizo

1 packet

Passata

1 sachet

Vegetable Stock Pot

1

Silverbeet

Nutritional Values

Calories1270 kcal

Energy (kJ)5300 kJ

Fat72.5 g

of which saturates23.4 g

Carbohydrate77.3 g

of which sugars14.7 g

Dietary Fibre23 g

Protein65.1 g

Cholesterol0 mg

Sodium4120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

Get prepped

1

• Roughly chop mild chorizo.
• Thinly slice silverbeet.
• Pick thyme leaves.
• Drain and rinse cannellini beans.
• Slice bake-at-home ciabatta.

Little cooks: Take charge by rinsing the beans!

Start the soup

2

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until golden and tender, 5-6 minutes.(cook in batches if your saucepan is getting crowded).
• Add thyme leaves and cook until fragrant, 1 minute.

Bring it all together

3

• Stir in cannellini beans, passata, stock concentrate and the water and simmer until reduced, 5-6 minutes. Season to taste with salt and pepper.
• Add silverbeet leaves, the butter and brown sugar, then stir until wilted.
• Meanwhile, toast or grill ciabatta slices until golden.

Finish & serve

4

• Divide one-pot chorizo and cannellini bean soup between bowls.
• Dollop over basil pesto.
• Serve with ciabatta toast (butter your toast if preferred). Enjoy!

TIP: Keeping a portion for later? See storage and re-heating instructions under allergens!
Little cooks: Add the finishing touch by dolloping over the basil pesto!

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