Rustic Italian Soup with Bacon & Ciabatta
Mamma mia, we’re excited to bring you this rustic soup. It’s got all the good stuff: crispy parmesan ciabatta, rich tomato and warming chilli. Blending part of your soup gives it a more ‘creamy’ consistency without adding anything extra, and fresh baby spinach keeps this dinner from becoming stodgy
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
100 g
bacon
1 clove
garlic
1
red onion
2 stalk
celery
½ tsp
HelloFresh fennel seeds
½ tsp
chilli flakes
1 bun
ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Almond, Hazelnut, Milk, Sesame, Lupin.)
50 g
Parmesan cheese
(Contains: Milk;)
1 tin
diced tomatoes
1 tsp
vegetable stock
1 tin
cannellini beans
70 g
baby spinach leaves
Not included in your delivery
200 ml
water
1 tsp
sugar
salt
pepper
olive oil
Utensils
Cooking Steps
Preheat the grill to 200ºC/180ºC fan-forced.
Heat some oil in a large frying pan over a low heat. Add the bacon and fry off until it is slightly crispy at the edges. Then add the garlic, onion, celery, fennel and a pinch of chilli flakes. Place the lid slightly ajar on the pan and cook slowly on a low heat for 10 minutes
Meanwhile, cut the ciabatta in half and sprinkle with half of the parmesan. Put the halves on a lined baking tray and slide it under the grill for about 5 minutes - you want to make sure that the bread becomes crunchy. Keep an eye on your bread so that it does not burn! When it is ready, leave it to cool then slice into thick croutons.
Once the veggies have softened, add the diced tomatoes, water, sugar, and vegetable stock powder. Leave everything to simmer for about 5 minutes. Add the cannellini beans and a bit more water if needed and simmer for another 10 minutes. Use a hand-held blender to pulse the soup just a couple of times to thicken it up. Alternatively, spoon a bit of soup out and blitz with a blender or even mash with a potato masher to get your desired consistency, then stir through remaining soup. Season to taste with salt and pepper.
When you are ready to serve the soup, stir through the spinach, it will wilt in moments so you won’t need to cook it. To serve, add the cheesy croutons and a good grating of the remaining parmesan. Did you know? The literal translation of ‘ciabatta’ is ‘slipper’ because of its shape, and we’d argue because of its warming comfort too!
