with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chorizo and kidney beans in a tomato-based sauce of goodness! With the additions of chorizo, 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
Tags
Olive oil
Mild chorizo
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
• Roughly chop mild chorizo. • Drain and rinse red kidney beans. • 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 in 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, the butter and the brown sugar to the soup and stir until wilted.
• Divide chorizo and red kidney bean soup between bowls. Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
3954
kJ
Energy (kJ)
51.4
g
Fat
17.4
g
of which saturates
66.1
g
Carbohydrate
15.4
g
of which sugars
44.1
g
Protein
2808
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
with Dill-Parsley Mayo & Flaked Almonds
