Italian Veggie & Risoni Soup

Name: Italian Veggie & Risoni Soup with Homemade Garlic Bread
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 40 g butter; 1 onion; 1 carrot; 1 stalk celery; 4 clove garlic; 1 bag Leafy Greens; 1 box diced tomatoes with garlic & onion; 2.5 cup water; 1 packet risoni; 1 packet vegetable stock pot; 1 pinch chilli flakes; 1 Bake-At-Home Ciabatta; 1 tsp sugar; 1 bag herbs; 1 sachet Italian herbs; 1 packet grated Parmesan cheese

with Homemade Garlic Bread

4.5

(442)

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Rice-shaped risoni pasta transforms this vibrant veggie soup into a hearty main, while the double dose of herbs add a depth of flavour that's a little lemony, a little peppery, and a treat with the crunchy garlic bread.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Soy

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

onion

1

carrot

1 stalk

celery

4 clove

garlic

1 bag

Leafy Greens

1 box

diced tomatoes with garlic & onion

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

vegetable stock pot

1 pinch

chilli flakes

1

Bake-At-Home Ciabatta

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

1 bag

herbs

1 sachet

Italian herbs

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2.5 cup

water

1 tsp

sugar

Nutritional Values

Energy (kJ)3362 kJ

Fat25.1 g

of which saturates14.2 g

Carbohydrate112.9 g

of which sugars25.7 g

Protein25.7 g

Sodium2059 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. Remove the butter from fridge (to soften for garlic bread). Finely chop onion, carrot and celery. Finely chop garlic. Finely chop leafy greens.

2

In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot, celery and a pinch of salt, stirring, until tender, 5-6 minutes. Add Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute.

3

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.

4

While soup is simmering, cut slices into the bake-at-home ciabatta, 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.

5

Stir leafy greens through soup until wilted, 2 minutes. Stir through the sugar and remaining butter. Remove from heat, then tear in the fresh herbs (reserve some for garnish!). Season to taste.