Italian Veggie & Risoni Soup
with Homemade Garlic Bread
Rice-shaped risoni pasta transforms this vibrant veggie soup into a hearty main, while the double dose of herbs add a depth of flavour that's a little lemony, a little peppery, and a treat with the crunchy garlic bread.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
onion
1
carrot
1 stalk
celery
4 clove
garlic
1 bag
Leafy Greens
1 box
diced tomatoes with garlic & onion
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 bag
herbs
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2.5 cup
water
1 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Remove the butter from fridge (to soften for garlic bread). Finely chop onion, carrot and celery. Finely chop garlic. Finely chop leafy greens.
In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot, celery and a pinch of salt, stirring, until tender, 5-6 minutes. Add Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute.
Add diced tomatoes with garlic & onion, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. Reduce heat to medium and simmer until soup is thickened and risoni is tender, 10 minutes.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
While 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 remaining garlic and 1/2 the butter. Season with salt and pepper. Spread garlic butter between each slice of ciabatta. Bake on a lined oven tray until warmed through, 5-10 minutes.
Stir leafy greens through soup until wilted, 2 minutes. Stir through the sugar and remaining butter. Remove from heat, then tear in the fresh herbs (reserve some for garnish!). Season to taste.
Divide Italian veggie and risoni soup between bowls. Top with grated Parmesan cheese and reserved herbs. Serve with homemade garlic bread.