One-Pot Chorizo & Cannellini Bean Soup

Name: One-Pot Chorizo & Cannellini Bean Soup with Ciabatta Toast & Pesto Topping
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Bake-At-Home Ciabatta; 1 packet Cannellini Beans; 1 packet Basil Pesto; 1 packet Soffritto Mix; 250 g Mild Chorizo; 1 sachet Thyme; 1 packet Passata; 1 sachet Vegetable Stock Pot; 1 Silverbeet; 1 drizzle olive oil; 1 cup water; 20 g butter; 1 tsp brown sugar

with Ciabatta Toast & Pesto Topping

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Prepped in 10

•Kid Friendly

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Cashew

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

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: Soy, Milk, Sulphites.)

1 sachet

Thyme

1 packet

Passata

1 sachet

Vegetable Stock Pot

Silverbeet

Not included in your delivery

1 drizzle

olive oil

1 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Calories1050 kcal

Energy (kJ)4390 kJ

Fat57.4 g

of which saturates19.1 g

Carbohydrate78.1 g

of which sugars15.7 g

Dietary Fibre23 g

Protein44 g

Cholesterol0 mg

Sodium2780 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Roughly chop mild chorizo. Thinly slice silverbeet. • Drain and rinse cannellini beans. • Pick thyme leaves. • Slice bake-at-home ciabatta.

• Heat a medium 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, diced tomatoes with onion & garlic (see ingredients) and the water and simmer until reduced, 5-6 minutes. Season to taste with salt & pepper. • Toast or grill ciabatta slices until golden. • Add silverbeet leaves, the butter and brown sugar to the soup and stir until wilted.

• Divide chorizo and cannellini bean soup between bowls. • Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred).

• If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Enjoy!