with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chorizo and cannellini beans in a tomato-based sauce of goodness! With the additions of chorizo, spinach and toasted ciabatta, you'll be fighting away the winter blues in no time.
Allergens
Utensils
Tags
Olive oil
Mild chorizo
1 packet
Cannellini beans
0.5 packet
Bake-At-Home Ciabatta
1
Soffritto mix
1 packet
Passata
1 box
Chicken-style stock powder
1 sachet
Water
1 cup
Baby spinach leaves
1 bag
Butter
20 g
Brown sugar
1 tsp
Basil pesto
1 packet
• Roughly chop mild chorizo. • Drain and rinse cannellini beans (see ingredients). Slice bake-at-home ciabatta.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until golden and tender, 5-6 minutes.
• Stir cannellini beans, passata, chicken-style stock powder and the water and simmer, until reduced, 5-6 minutes. • Place ciabatta slices in a toaster and toast until golden. • Add baby spinach leaves, the butter and brown sugar to the soup and stir until wilted.
• Divide chorizo and cannellini bean soup between bowls. Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
3809
kJ
Energy (kJ)
50.2
g
Fat
16.5
g
of which saturates
62
g
Carbohydrate
14.3
g
of which sugars
43.9
g
Protein
2822
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Nutty Spinach, Rocket & Fennel Salad