Italian Bacon & Risoni Soup

Name: Italian Bacon & Risoni Soup with Homemade Garlic Bread & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 40 g butter; 1 carrot; 4 clove garlic; 1 box diced tomatoes with garlic & onion; 1 bag kale; 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 parsley; 1 packet diced bacon; 1 bag celery; 1 sachet Italian herbs; 1 packet grated Parmesan cheese

with Homemade Garlic Bread & Parsley

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Rice-shaped risoni pasta transforms this vibrant veggie soup into a hearty main. The Italian herbs add a rich depth of flavour that complements the garlic ciabatta; served straight from the oven, it's perfectly chewy, and perfect for dunking.

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

carrot

4 clove

garlic

1 box

diced tomatoes with garlic & onion

1 bag

kale

1 packet

risoni

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

1 packet

vegetable stock pot

1 pinch

chilli flakes

Bake-At-Home Ciabatta

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

1 bag

parsley

1 packet

diced bacon

(May be present: Soy, Milk.)

1 bag

celery

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)3588 kJ

Fat31.8 g

of which saturates16.8 g

Carbohydrate106.7 g

of which sugars20.5 g

Protein31.5 g

Sodium2633 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pot

•Large Pan

•Baking Tray

•Baking Paper

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.

• In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery, diced bacon and a pinch of salt, breaking up with a spoon, until golden, 5-6 minutes. • Add Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute.

• 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.

TIP: Butter and sugar help to balance the acidity from the tomatoes.

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