Italian Kale & Risoni Soup
with Homemade Garlic Bread & Parsley
Rice-shaped risoni pasta transforms this vibrant veggie soup into a hearty main. The Italian herbs add a rich depth of flavour that complements the garlic ciabatta; served straight from the oven, it's perfectly chewy, and perfect for dunking.
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Ingredients
1
carrot
4 clove
garlic
1 bag
kale
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
parsley
1 packet
celery
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
2.5 cup
water
1 tsp
sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Remove the butter from fridge (to soften for garlic bread). • Finely chop carrot and celery. Finely chop garlic. • Thinly slice kale, discarding any larger pieces of stalk.
• In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook 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 bake-at-home ciabatta into slices, 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 kale through soup until wilted, 2 minutes. • Stir through the sugar and remaining butter. • Tear in parsley (reserve some for garnish!). • Season to taste.
TIP: Butter and sugar help to balance the acidity from the tomatoes.
• Divide Italian kale and risoni soup between bowls. • Top with grated Parmesan cheese and reserved parsley. • Serve with homemade garlic bread. Enjoy!