Tuscan Kidney Bean & Veggie Soup
with Cheesy Pesto Toast & Goat Cheese
Settle in for a cosy night with this hearty bean and tomato soup. Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with addictive cheesy pesto toasts on the side.
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 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
3
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Italian Herbs
1 packet
Soffritto Mix
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Red Kidney Beans
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Finely chop garlic.
• In a large pot or saucepan, heat a good drizzle of olive oil over medium-high heat.
• When oil is hot, add soffritto mix and cook, stirring occasionally, until softened,
2-3 minutes.
• Add a drizzle more olive oil, garlic, Italian herbs (see ingredients) and a pinch
of chilli flakes (if using). Cook, stirring until fragrant, 2 minutes.
• Pour red kidney beans (including the liquid!) into the pan with the veggies.
• Add diced tomatoes with garlic & onion, the water, stock concentrate and the
brown sugar and stir to combine.
• Simmer until slightly reduced, 15 minutes.
TIP: The bean liquid helps season and thicken the soup!
• Meanwhile, preheat the grill to high. Slice bake-at-home ciabatta in half
lengthways and place, cut-side up, on a lined oven tray. Spread with basil pesto
and sprinkle with Parmesan cheese.
• When the soup has 5 minutes cook time remaining, place ciabatta under the
grill, until the cheese is melted and bubbling, 3-5 minutes.
• Just before serving the soup, add baby spinach leaves and stir until just wilted.
• Divide the Tuscan veggie bean soup between bowls.
• Crumble with marinated goat cheese.
• Serve with cheesy pesto toast. Enjoy!
