with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chiken 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
Chicken breast
1 packet
Cannellini beans
1 packet
Bake-At-Home Ciabatta
1
Soffritto mix
1 packet
Thyme
1 packet
Passata
1 packet
Chicken-style stock powder
1 sachet
Water
1 cup
Baby spinach leaves
1 packet
Butter
20 g
Brown sugar
1 tsp
Basil pesto
1 packet
• Cut chicken breast into 2cm chunks. • Pick thyme leaves. • Drain and rinse cannellini beans. • Slice bake-at-home ciabatta.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook chicken and soffritto mix, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add thyme leaves, cooking until fragrant, 1 minut
• 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, cooked chicken, the butter and brown sugar to the soup and stir until wilted.
• Divide chicken and cannellini bean soup between bowls. • Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
3874
kJ
Energy (kJ)
926
kcal
Calories
28.6
g
Fat
8.5
g
of which saturates
92.9
g
Carbohydrate
14.1
g
of which sugars
25.6
g
Dietary Fibre
62.6
g
Protein
1782
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
