Tuscan Kidney Bean, Chicken & Veggie Soup
with Cheesy Pesto Toasts
Settle in for a cosy night with this hearty bean, chicken and tomato soup. Full of colourful veggies and classic Italian flavours, the meal gets an extra boost with addictive cheesy pesto toasts on the side.
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
3 clove
garlic
1 bag
soffritto mix
½ sachet
Italian herbs
pinch
chilli flakes
1 packet
red kidney beans
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large pot or saucepan with a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a good drizzle of olive oil over medium-high heat. When oil is hot, add soffritto mix and cook, stirring occasionally, until softened, 2-3 minutes. • Add a drizzle more olive oil, garlic, Italian herbs (see ingredients list) and a pinch of chilli flakes (if using). Cook, stirring, until fragrant, 2 minutes.
• Pour red kidney beans (including the liquid!) into the pan with the veggies. • Add diced tomatoes with garlic & onion and the water. Add vegetable stock powder and the brown sugar and stir to combine. • Simmer until slightly reduced, 15 minutes.
TIP: The bean liquid helps season and thicken the soup!
• Meanwhile, preheat the grill to high. Slice bake-at-home ciabatta in half and place, cut-side up, on an oven tray. Spread with the basil pesto and sprinkle with Parmesan cheese. • When the soup has 5 minutes cook time remaining, place the ciabatta under the grill until the cheese is melted and bubbling, 3-5 minutes. • Just before serving the soup, add baby spinach leaves and chicken and stir until just wilted.
• Divide the Tuscan veggie, chicken and bean soup between bowls. • Top with fetta cubes. • Serve with the cheesy pesto toast. Enjoy!