One-Pot Chorizo, Chicken & Cannellini Bean Soup

Name: One-Pot Chorizo, Chicken & 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; 330 g Chicken Breast

with Ciabatta Toast & Pesto Topping

Up to 180$ + Free Treats / Extras for Life

This one-pot wonder simmers chorizo, chicken 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:

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

330 g

Chicken Breast

Nutritional Values

Calories1100 kcal

Energy (kJ)4590 kJ

Fat47.2 g

of which saturates13.6 g

Carbohydrate75.9 g

of which sugars13.1 g

Dietary Fibre23.1 g

Protein80.6 g

Cholesterol0 mg

Sodium2830 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

PDF

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

• Cut chicken breast into 2cm chunks.

Little cooks: Take charge by rinsing the beans!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside. • 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, cooking until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• 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 chicken, 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!