Italian Bacon & Risoni Soup

Name: Italian Bacon & Risoni Soup with Homemade Garlic Bread & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Carrot; 1 packet Parsley; 1 packet Risoni; 1 Celery; 1 sachet Italian Herbs; 4 Garlic; 1 packet Diced Tomatoes with Garlic & Onion; 1 Bake-At-Home Ciabatta; 90 g Diced Bacon; 1 Kale; 1 sachet Chilli Flakes; 1 packet Parmesan Cheese; 1 sachet Vegetable Stock Pot

with Homemade Garlic Bread & Parsley

4.3

(24)

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Allergens:

Gluten

•Wheat

•Soy

•Milk

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1

Carrot

1 packet

Parsley

1 packet

Risoni

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

1

Celery

1 sachet

Italian Herbs

4

Garlic

1 packet

Diced Tomatoes with Garlic & Onion

1

Bake-At-Home Ciabatta

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1

Kale

1 sachet

Chilli Flakes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

Nutritional Values

Calories780 kcal

Energy (kJ)3260 kJ

Fat15 g

of which saturates6.2 g

Carbohydrate121 g

of which sugars17.9 g

Dietary Fibre14.7 g

Protein32.6 g

Sodium2730 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

Custom Recipe: If you've added diced bacon, cook bacon with veggies, breaking up with a spoon, until golden, 5-6 minutes.

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 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.

5

• 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.

6

• Divide Italian kale and risoni soup between bowls. • Top with grated Parmesan cheese and reserved parsley. • Serve with homemade garlic bread. Enjoy!