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 spinach and toasted ciabatta, you'll be fighting away the weeknight blues in no time.
Allergens
Utensils
Tags
Olive oil
Mild chorizo
1 packet
Cannellini beans
1 packet
Thyme
1 packet
Bake-At-Home Ciabatta
1
Soffritto mix
1 packet
Diced tomatoes with garlic & onion
0.5 packet
Water
1 cup
Baby spinach leaves
1 packet
Butter
20 g
Brown sugar
1 tsp
Basil pesto
1 packet
• Roughly chop mild chorizo. • Drain and rinse cannellini beans. • Pick thyme leaves. • 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. • Add thyme leaves and cook until fragrant, 1 minute.
• Stir in cannellini beans, diced tomatoes with onion & garlic (see ingredients) and the water and simmer until reduced, 5-6 minutes. Season to taste with salt & pepper. • Toast or grill ciabatta slices 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!
4557
kJ
Energy (kJ)
1089
kcal
Calories
53.7
g
Fat
18.3
g
of which saturates
93
g
Carbohydrate
15.2
g
of which sugars
26
g
Dietary Fibre
47.1
g
Protein
3069
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
