One-Pot Chicken & Cannellini Bean Soup
with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chicken and cannellini beans in a tomato-based sauce of goodness! With the additions of spinach and toasted ciabatta, you'll be fighting away the weeknight blues in no time.
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.
Ingredients
1 packet
chicken breast
1 packet
cannellini beans
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
soffritto mix
1 box
passata
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Roughly chop mild chorizo. • Drain and rinse half the cannellini beans (see ingredients). Slice bake-at-home ciabatta. • Cut chicken breast into 2cm chunks.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chicken and soffritto mix, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Place ciabatta slices in a toaster and toast until golden. • Add baby spinach leaves, cooked chicken, the butter and brown sugar to the soup and stir until wilted.
• Divide chicken and cannellini bean soup between bowls. Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!