Tuscan Kidney Bean, Chicken & Veggie Soup

Name: Tuscan Kidney Bean, Chicken & Veggie Soup with Cheesy Pesto Toasts
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 3 clove garlic; 1 bag soffritto mix; ½ sachet Italian herbs; pinch chilli flakes; 1 packet red kidney beans; 1 box diced tomatoes with garlic & onion; 1.5 cup water; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 Bake-At-Home Ciabatta; 1 packet basil pesto; 1 packet Parmesan cheese; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet chicken breast

with Cheesy Pesto Toasts

Get up to $200 off!

Settle in for a cosy night with this hearty bean, chicken 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.

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

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 bag

soffritto mix

½ sachet

Italian herbs

pinch

chilli flakes

1 packet

red kidney beans

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

basil pesto

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3746 kJ

Fat33.5 g

of which saturates8.7 g

Carbohydrate75.9 g

of which sugars18.3 g

Protein68.1 g

Sodium2474 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pot

•Baking Paper

Cooking Steps

• Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large pot or saucepan with a 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 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 list) 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 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!

• Meanwhile, preheat the grill to high. Slice bake-at-home ciabatta in half and place, cut-side up, on an oven tray. Spread with the basil pesto and sprinkle with Parmesan cheese. • When the soup has 5 minutes cook time remaining, place the ciabatta under the grill until the cheese is melted and bubbling, 3-5 minutes. • Just before serving the soup, add baby spinach leaves and chicken and stir until just wilted.