Italian Prosciutto & Risoni Soup
with Homemade Garlic Bread
Rice-shaped risoni pasta transforms this vibrant soup into a hearty main, while the fresh rosemary and parsley add a depth of flavour that's a little lemony, a little peppery, and a treat with the crunchy garlic bread.
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
2 sprig
rosemary
4 clove
garlic
1 bag
kale
1 tin
diced tomatoes
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
vegetable stock pot
1 pinch
chilli flakes
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
prosciutto
1 bag
parsley
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 you like.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily
Roughly chop the prosciutto. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot, celery and a pinch of salt, stirring, until tender, 5-6 minutes. Add the prosciutto and cook until golden, 2-3 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.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
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 kale through the soup until wilted, 2 minutes. Stir through the sugar and remaining butter. Tear in the parsley leaves (reserve some for garnish!). Season to taste.
Divide the Italian prosciutto and risoni soup between bowls. Top with the grated Parmesan cheese and reserved parsley. Serve with the homemade garlic bread.