Rustic Soup
with Cheesy Croutons
Mamma mia, we’re excited to bring you this rustic soup. It’s got all the good stuff: crispy Parmesan croutons, rich tomato and warming chilli. Partially blending your soup gives it a more ‘creamy’ consistency without adding anything extra - it’s one of our favourite little kitchen hacks!
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 clove
garlic
½
brown onion
1 stalk
celery
1
carrot
1
birdseye chilli
½ block
Parmesan cheese
(Contains Milk;)
1 cube
vegetable stock
1 tin
borlotti beans
½ bag
baby spinach leaves
1
ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Almond, Hazelnut, Milk, Sesame, Lupin. )
1 tin
diced tomatoes
Not included in your delivery
2 tsp
olive oil
1 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the grill to medium or oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion, carrot (peeled), celery, and birdseye chilli (deseeded). Peel and crush the garlic, crumble the vegetable stock cube, drain and rinse the borlotti beans, wash the baby spinach and finely grate the Parmesan cheese.
Heat the olive oil in a large saucepan over a low heat. Add the garlic, brown onion, celery, carrot and birdseye chilli. Place the lid slightly ajar on the pan and cook slowly on a low heat for 10 minutes.
Meanwhile, cut the ciabatta in half and sprinkle with half of the Parmesan cheese. Put the halves on a lined oven tray and slide it under the grill for about 5 minutes - you want to make sure that the bread becomes crunchy. Keep an eye on your bread so that it does not burn! When it is ready, leave it to cool then slice it into thick croutons.
Once the veggies have softened, add the diced tomatoes, water, and crumbled vegetable stock. Leave everything to simmer for about 5 minutes. Add the borlotti beans and a bit more water if needed and simmer for another 10 minutes. Use a hand-held blender to pulse the soup just a couple of times to thicken it up. Tip: If you don’t have a stick blender, spoon a bit of soup out and blitz with a blender or even mash with a potato masher to get your desired consistency, then stir through the remaining soup. Season to taste with salt and pepper.
When you are ready to serve the soup, stir through the baby spinach, it will wilt in moments so you won’t need to cook it. To serve, add the cheesy croutons and a good grating of the remaining Parmesan cheese.