with Sourdough Toast & Basil Pesto
Settle in for a cosy night with this hearty chorizo and cannellini bean soup. Full of colourful veggies and familiar Mediterranean-style flavours, the meal gets an extra boost with a dollop of basil pesto and crunchy slices of sourdough on the side. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Mild Chorizo
0.5 packet
Carrot
1
Celery
1 stalk
Cannellini beans
0.5 tin
Sourdough Loaf
1 packet
Tomato sugo
1 packet
Chicken-Style Stock Powder
1 sachet
Water
1 cup
Salad leaves
1 bag
Butter
20 g
Brown sugar
1 tsp
Basil pesto
1 packet
• Roughly chop mild chorizo. • Thinly slice carrot into half-moons. Thinly slice celery. • Drain cannellini beans. Slice sourdough loaf.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook chorizo, carrot and celery until golden and tender, 5-6 minutes.
• Add cannellini beans, tomato sugo, chicken-style stock powder and the water and simmer until reduced, 5-6 minutes. • Add salad leaves, the butter and brown sugar and stir until wilted. • Meanwhile, place sourdough slices in a toaster and toast until golden.
• Divide chorizo and cannellini soup between bowls. Dollop over basil pesto. • Serve with sourdough (butter your toast if preferred). Enjoy!
3005
kJ
Energy (kJ)
37.9
g
Fat
12.6
g
of which saturates
66
g
Carbohydrate
11.5
g
of which sugars
25.9
g
Protein
1900
mg
Sodium
