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Rustic Italian Soup

Rustic Italian Soup

with Parmesan Croutons

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Mamma mia, we’re excited to bring you this rustic soup. It’s got all the good stu : salty bacon, crunchy Parmesan ciabatta, and rich tomato. Blending part of your soup gives it a more ‘creamy’ consistency without adding anything extra, and fresh baby spinach keeps this dinner from becoming too stodgy.

Allergens:GlutenSoyMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

bacon

1

red onion

1

carrot

2 stalk

celery

2 clove

garlic

1 tin

borlotti beans

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 block

Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

2 tin

diced tomatoes

1 cube

vegetable stock

Not included in your delivery

2 cup

water

2 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1760 kJ
Fat17.1 g
of which saturates6.6 g
Carbohydrate23.5 g
of which sugars12.1 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the grill to medium or oven to 200C/180C fan-forced. To prepare the ingredients, remove the rind of the bacon and dice, finely dice the red onion, carrot and celery, peel and crush the garlic, crumble the vegetable stock cube, drain and rinse the borlotti beans, wash the baby spinach and finely grate the Parmesan cheese.

2

Heat a lightly greased large saucepan over a low heat. Fry the bacon for 3 minutes or until slightly crispy at the edges, then add the red onion, carrot and celery. Cook on a low heat for 8-10 minutes, stirring occasionally, until the celery has softened. Stir through the garlic and cook for 1 minute, or until fragrant.

3

Add the diced tomatoes, water, sugar, and crumbled vegetable stock cube. Bring the soup to the boil and then reduce to a simmer for 10 minutes, stirring occasionally. Add the borlotti beans and a bit more water if needed and simmer for another 5 minutes. Use a hand-held blender to pulse the soup just a couple of times to thicken it up. Alternatively, blend one batch of the soup at a time in a blender.

4

Meanwhile, cut the bake-at-home ciabatta in half horizontally and sprinkle with the Parmesan cheese. Put the halves on a lined baking tray and slide it under the grill for about 5 minutes or until crunchy. Set aside to cool then slice into thick croutons.

5

When you are ready to serve the soup, stir through the baby spinach until wilted. Top with the cheesy croutons. Enjoy!