Soups are such a dinner-time staple as they are always brimming with such warm and homey flavours. Packed into this soup are several hidden veggies and smooth butter beans and chicken, waiting to be soaked up by cheesy ciabatta!
Unfortunately, this week's butter beans were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
1
carrot
3 clove
garlic
1 box
diced tomatoes with garlic & onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
chicken breast
2
potato
1 sachet
garlic & herb seasoning
1 tin
red kidney beans
1
zucchini
1 bag
silverbeet
olive oil
1.5 cup
water
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
• Preheat the oven to 220°C/200°C fan-forced. Chop carrot, zucchini and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. • Meanwhile, finely chop garlic. Roughly chop silverbeet. Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Add the butter, garlic and herb seasoning and 1/2 of the garlic. Cook until fragrant, 1 minute.
• Add red kidney beans, diced tomatoes with garlic & onion, the brown sugar and the water. • Bring to a boil, then turn the heat down to medium-low and simmer until slightly reduced, 10-15 minutes.
• While the soup is simmering, add the remaining garlic, and a drizzle of olive oil to a small bowl. • Slice bake-at-home ciabatta in half and place cut side up onto a second lined baking tray. • Drizzle the garlic oil over the bread and sprinkle with shaved Parmesan cheese (reserve a pinch for garnishing the soup later). • Place the ciabatta in the oven, and bake, until the cheese is melted and bubbling, 3-5 minutes.
• Add the cooked chicken, roasted veggies and silverbeet to the pan. Stir and cook, until softened, 1-2 minutes. Season to taste.
• Divide the Mediterranean tomato and bean soup between bowls and top with the reserved parmesan cheese. • Slice cheesy garlic ciabatta to serve. Enjoy!