with Ciabatta Toast & Pesto Topping
This one-pot wonder simmers chicken and cannellini beans in a tomato-based sauce of goodness! With the additions of spinach and toasted ciabatta, you'll be fighting away the mid-week blues in no time.
Allergens
Utensils
Tags
Olive oil
Chicken breast
1 packet
Soffritto mix
1 bag
Bake-At-Home Ciabatta
1
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
Cannellini beans
1 packet
• Cut chicken breast into 2cm chunks. • 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 chicken and soffritto mix, tossing occasionally, until browned and cooked through (when no longer pink inside), 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 chicken and cannellini bean soup between bowls. Dollop over basil pesto. • Serve with ciabatta (butter your toast if preferred). Enjoy!
3282
kJ
Energy (kJ)
29.3
g
Fat
8.8
g
of which saturates
64.2
g
Carbohydrate
13.5
g
of which sugars
55.1
g
Protein
1502
mg
Sodium
with Ciabatta Toast & Pesto Topping
with Ciabatta Toast & Pesto Topping
