One-Pot Chorizo & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chorizo and cannellini beans in a tomato-based sauce of goodness! With the additions of spinach and toasted ciabatta, you'll be fighting away the weeknight blues in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Cannellini Beans
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Soffritto Mix
250 g
Mild Chorizo
(May be present: Milk, Soy, Sulphites.)
1 sachet
Thyme
1 packet
Passata
1 sachet
Vegetable Stock Pot
1
Silverbeet
Not included in your delivery
1 drizzle
olive oil
1 cup
water
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Roughly chop mild chorizo.
• Thinly slice silverbeet.
• Pick thyme leaves.
• Drain and rinse cannellini beans.
• Slice bake-at-home ciabatta.
Little cooks: Take charge by rinsing the beans!
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until golden and tender, 5-6 minutes.
• Add thyme leaves and cook until fragrant, 1 minute.
• Stir in cannellini beans, passata, stock concentrate and the water and simmer until reduced, 5-6 minutes. Season to taste with salt and pepper.
• Add silverbeet leaves, the butter and brown sugar, then stir until wilted.
• Meanwhile, toast or grill ciabatta slices until golden.
• Divide one-pot chorizo and cannellini bean soup between bowls.
• Dollop over basil pesto.
• Serve with ciabatta toast (butter your toast if preferred). Enjoy!
TIP: Keeping a portion for later? See storage and re-heating instructions under allergens!
Little cooks: Add the finishing touch by dolloping over the basil pesto!
