Rustic Italian Soup
with Parmesan Croutons- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
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.
Ingredients
1 packet
bacon
1
red onion
1
carrot
2 stalk
celery
2 clove
garlic
1 tin
borlotti beans
1 unit
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 block
Parmesan cheese
(Contains: Milk;)
1 bag
baby spinach leaves
2 tin
diced tomatoes
1 cube
vegetable stock
Not included in your delivery
2 cup
water
2 tsp
sugar
Utensils
Cooking Steps
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.
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.
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.
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.
When you are ready to serve the soup, stir through the baby spinach until wilted. Top with the cheesy croutons. Enjoy!
