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Italian Bacon & Risoni Soup
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Italian Bacon & Risoni Soup

Italian Bacon & Risoni Soup

with Homemade Garlic Bread & Parsley

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

1

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

1

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; 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

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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

1
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
2

• 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.

3
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
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
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.

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

6
6

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

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