Rustic Italian Soup with Bacon & Ciabatta

Name: Rustic Italian Soup with Bacon & Ciabatta
Total time: 25 min
Yield: 2
Cuisine: Italian
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; 50 g Parmesan cheese; 1 tin diced tomatoes; 200 ml water; 1 tsp sugar; 1 tsp vegetable stock; 1 tin cannellini beans; 70 g baby spinach leaves; salt; pepper; olive oil

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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

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2810 kcal

Fat14.9 g

of which saturates7.1 g

Carbohydrate75.4 g

of which sugars18.7 g

Protein46 g

Sodium2690 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pan

•Baking Tray

Cooking Steps

1

Preheat the grill to 200ºC/180ºC fan-forced.

2

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

3

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.

4

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.

5

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!