Tuscan Chicken, Kidney Bean & Veggie Soup

Name: Tuscan Chicken, Kidney Bean & Veggie Soup with Cheesy Pesto Toast & Goat Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 3 Garlic; 1 Bake-At-Home Ciabatta; 1 packet Parmesan Cheese; 1 sachet Chilli Flakes; 1 packet Basil Pesto; 1 sachet Italian Herbs; 1 packet Soffritto Mix; 1 packet Marinated Goat Cheese; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Red Kidney Beans; 330 g Chicken Breast

with Cheesy Pesto Toast & Goat Cheese

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Settle in for a cosy night with this hearty bean and tomato soup. Full of colourful veggies, chicken, and classic Italian flavours, the meal gets an extra boost with addictive cheesy pesto toasts on the side.

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Cashew

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

330 g

Chicken Breast

Nutritional Values

Calories1010 kcal

Energy (kJ)4240 kJ

Fat36.1 g

of which saturates12.9 g

Carbohydrate87.2 g

of which sugars18.1 g

Dietary Fibre23.8 g

Protein77.1 g

Sodium3300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

1

• Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large pot or saucepan, heat a good drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. Return saucepan to medium-high heat with a drizzle of olive oil. 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. TIP: Chicken is cooked through whe it's no longer pink inside.

2

• Pour red kidney beans (including the liquid!) into the pan with the veggies. • Add diced tomatoes with garlic & onion and the water. Add vegetable stock powder and the brown sugar and stir to combine. • Simmer until slightly reduced, 15 minutes. TIP: The bean liquid helps season and thicken the soup!

3

• 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 Cheddar 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, cooked chicken and stir until just wilted.