with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chicken and kidney beans in a tomato-based sauce of goodness! With the additions of chicken, spinach and crispy tortilla dippers, you'll be fighting away the winter blues in no time. *Unfortunately, this week’s cannellini beans were in short supply, so some customers will receive red kidney beans instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Chicken breast
1 packet
Red kidney beans
1 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
• Drain and rinse red kidney beans (see ingredients). Slice bake-at-home ciabatta. • Cut chicken breast into 2cm chunks. Little cooks: Older kids can help drain and rinse the beans with the can opener, under adult supervision.
• In a medium saucepan heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, until tender, 5-6 minutes.
• Add red kidney 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, chicken, the butter and the brown sugar and stir until wilted and heated through.
• Divide chicken and butter bean soup between bowl. Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
3266
kJ
Energy (kJ)
28.4
g
Fat
8.5
g
of which saturates
64.2
g
Carbohydrate
13.5
g
of which sugars
56
g
Protein
1498
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Dill-Parsley Mayo & Flaked Almonds
