Italian Prosciutto & Risoni Soup
with Homemade Garlic Bread
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.
Ingredients
1 sachet
Chilli Flakes
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Celery
4
Garlic
1
Bake-At-Home Ciabatta
(Contains: Gluten, Wheat, Soy; May be present: Eggs, Soy, Hazelnut, Milk, Sulphites, Lupin, Sesame, Almond.)
1
Kale
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
100 g
Prosciutto
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Parsley
1 sachet
Italian Herbs
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Remove the butter from fridge (to soften for garlic bread). • Finely chop carrot and celery. Finely chop garlic. • Thinly slice kale, discarding any larger pieces of stalk.
If you've added prosciutto, roughly chop the prosciutto and add to the pan after cooking the veggies, cooking until golden, 2-3 minutes. Continue with step as above.
• Add diced tomatoes with garlic & onion, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. • Reduce heat to medium and simmer until soup is thickened and risoni is tender, 10 minutes.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
• While soup is simmering, cut bake-at-home ciabatta into slices, 2cm apart, cutting almost to the base but not the whole way through. • In a small bowl, combine remaining garlic and 1/2 the butter. Season with salt and pepper. • Spread garlic butter between each slice of ciabatta. Bake on a lined oven tray until warmed through, 5-10 minutes.
• Stir kale through soup until wilted, 2 minutes. • Stir through the sugar and remaining butter. • Tear in parsley (reserve some for garnish!). • Season to taste.
• Divide Italian kale and risoni soup between bowls. • Top with grated Parmesan cheese and reserved parsley. • Serve with homemade garlic bread. Enjoy!
