Our Plans
Tuscan Kidney Bean, Chicken & Veggie Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tuscan Kidney Bean, Chicken & Veggie Soup

Tuscan Kidney Bean, Chicken & Veggie Soup

with Cheesy Pesto Toasts

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.

Tags:
Quick
Allergens:
Gluten
Soy
Wheat
Milk

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
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

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, 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

sideBannerName

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

Instructions

1
1

• 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.

2
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
3

• 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.

4
4

• Divide the Tuscan veggie, chicken and bean soup between bowls. • Top with fetta cubes. • Serve with the cheesy pesto toast. Enjoy!