Italian Kale & Risoni Soup
with Homemade Garlic Bread
These days, we're all about warming up with a bowl of vibrant veggie soup for a healthier take on comfort food. Rice-shaped risoni pasta transforms this dish into a hearty main, and an easy side of garlic bread adds the finishing touch.
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
red onion
1
carrot
1 stalk
celery
4 clove
garlic
1 bag
kale
1 tin
diced tomatoes
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 pinch
chilli flakes
1 packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
basil
2 sprig
rosemary
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2.5 cup
water
½ tsp
sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Remove the butter from the fridge (to soften for the garlic bread). Finely chop the red onion, carrot and celery. Pick and finely chop the rosemary leaves. Finely chop the garlic. Thinly slice the kale, discarding any larger pieces of stalk if preferred.
In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the onion, carrot, celery and a pinch of salt and cook, stirring, until tender, 5-6 minutes. Add the rosemary and 1/2 the garlic and cook until fragrant, 1 minute.
Add the diced tomatoes, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. Reduce the heat to medium and simmer until the soup is thickened and the risoni is tender, 10 minutes.
While the soup is simmering, cut slices into the bake-at-home ciabatta, 2cm apart, cutting almost to the base but not the whole way through. In a small bowl, combine the remaining garlic and 1/2 the butter. Season with salt and pepper. Spread the garlic butter between each slice of ciabatta. Bake on a lined oven tray until warmed through, 5-10 minutes.
Stir the chopped kale through the soup until wilted, 2 minutes. Stir through the sugar and remaining butter. Tear in the basil leaves (reserve some for garnish!). Season to taste.
Divide the Italian kale and risoni soup between bowls. Top with the grated Parmesan cheese and reserved basil leaves. Serve with the homemade garlic bread.