One-Pot Double 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 packet
Cannellini Beans
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Soffritto Mix
500 g
Mild Chorizo
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. • 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 (cook in batches if your saucepan is getting crowded). • 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 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!
