Chorizo & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Eggs
- Sesame
- Lupin
- Almond
- Hazelnut
This one-pot wonder simmers chorizo and cannellini beans in a tomato-based sauce of goodness! With the additions of chorizo, spinach and toasted ciabatta, you'll be fighting away the winter blues in no time.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½ packet
cannellini beans
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Milk, Eggs, Sesame, Lupin, Almond, Hazelnut.)
1 packet
soffritto mix
1 box
passata
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk;)
Not included in your delivery
olive oil
1 cup
water
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Roughly chop mild chorizo. • Drain and rinse cannellini beans (see ingredients). 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.
• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Place ciabatta slices in a toaster and toast until golden. • Add baby spinach 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). Enjoy!
