Family Rustic Italian Soup
with Parmesan Croutons
Mamma mia, we’re excited to bring you this rustic soup. It’s got all the good stuff: salty bacon, crispy Parmesan ciabatta, and rich tomato. Blending part of your soup gives it a more ‘creamy’ consistency without adding anything extra, and fresh baby spinach keeps this dinner from becoming too stodgy.
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
bacon
1
red onion
2 stalk
celery
2 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
2 tsp
vegetable stock powder
1 tin
borlotti beans
1 block
Parmesan cheese
(Contains Milk;)
2 tin
diced tomatoes
1 bag
baby spinach leaves
Not included in your delivery
2 cup
water
2 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the grill or oven to 200ºC/180ºC fan-forced. To prepare the ingredients, remove bacon rind and dice, finely slice red onion, dice celery, drain and rinse borlotti beans and wash the baby spinach.
Heat a lightly greased large saucepan over a low heat. Fry the bacon for 3 minutes or until slightly crispy at the edges, then add the red onion and celery. Cook on a low heat for 8-10 minutes, stirring occasionally, until the celery has softened. Stir through the garlic and cook for 1 minute or until fragrant.
Add the diced tomatoes, water, sugar, and vegetable stock powder. Bring the soup to the boil and then reduce to a simmer for 10 minutes, stirring occasionally. Add the borlotti beans and a bit more water if needed and simmer for another 5 minutes. Use a hand-held blender to pulse the soup just a couple of times to thicken it up. Alternatively, blend one batch of the soup at a time.
Meanwhile, cut the bake-at-home ciabatta in half horizontally and sprinkle with the Parmesan cheese. Put the halves on a lined baking tray and slide it under the grill for about 5 minutes until crunchy. Set aside to cool then slice into thick croutons.
When you are ready to serve the soup, stir through the baby spinach until wilted. Top with the cheesy croutons. Enjoy!