Mediterranean Chicken & Butter Bean Soup

Name: Mediterranean Chicken & Butter Bean Soup with Silverbeet & Cheesy Garlic Ciabatta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 3 clove garlic; 1 box diced tomatoes with garlic & onion; 1.5 cup water; 1 Bake-At-Home Ciabatta; 1 packet chicken breast; 2 potato; 20 g butter; 1 sachet garlic & herb seasoning; 1 tin red kidney beans; 1 tsp brown sugar; 1 zucchini; 1 bag silverbeet

with Silverbeet & Cheesy Garlic Ciabatta

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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!

Allergens:

Gluten

•Soy

•Wheat

•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 Time

DifficultyMedium

Ingredients

Serving amount

carrot

3 clove

garlic

1 box

diced tomatoes with garlic & onion

Bake-At-Home Ciabatta

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

1 packet

chicken breast

potato

1 sachet

garlic & herb seasoning

1 tin

red kidney beans

zucchini

1 bag

silverbeet

Not included in your delivery

olive oil

1.5 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3480 kJ

Fat21.3 g

of which saturates10.4 g

Carbohydrate92.2 g

of which sugars24.9 g

Protein60.4 g

Sodium2624 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• 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!