Chorizo & Cannellini Bean Soup
with Sourdough Toast & Pesto Topping
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 quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ packet
Mild Chorizo
1
carrot
1 stalk
celery
½ tin
cannellini beans
(Contains: Soy; )
1 packet
Sourdough Loaf
(Contains: Soy, Gluten; May be present: Eggs, Peanuts, Sesame, Sulphites, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
tomato sugo
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
1 cup
water
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop mild chorizo. • Thinly slice carrot into half-moons. Thinly slice celery. • Drain cannellini beans. Slice sourdough loaf.
• Heat a medium saucepan over a 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 water and simmer, until reduced, 5-6 minutes. • Place sourdough slices in a toaster and toast until golden. • Add baby spinach leaves, butter and brown sugar and stir until wilted.
• Divide chorizo and cannellini soup between bowl. Dollop over basil pesto. • Serve with sourdough (butter your toast if preferred).
