One Pot Campfire Style Cheesy Chicken Minestrone Soup
with Borlotti Beans and Bell Pepper
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Got an appetite for adventure? This delicious One Pot Campfire Style Cheesy Chicken Minestrone Soup can be cooked up while in the great outdoors or for some camping trip nostalgia at home. It's the perfect remedy to a long day out and about!
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Leek
1 carton(s)
Borlotti Beans
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 carton(s)
Tomato Passata
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
40 grams
Baby Spinach
35 grams
Caramelised Onion Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar
500 milliliter(s)
Boiled Water for the Soup
50 milliliter(s)
Water
Nutrition Values
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the bell pepper and leek. Season with salt and pepper.
c) Cook until starting to soften, 6-7 mins. Adjust the heat if necessary.
d) If you want to cook this recipe on a campfire, you can! IMPORTANT: Campfire cooking can be hazardous and requires fire safety awareness.
a) Meawhile, drain and rinse the borlotti beans in a sieve.
b) Boil a full kettle.
a) Once the veg has softened, stir in the Mediterranean style seasoning and stir-fry until coated in the seasoning, 1 min more.
b) Stir in the diced chicken, beans, passata, ditali pasta, white wine stock powder, sugar and boiled water for the soup (see pantry for both amounts). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Bring the sauce to a boil, then simmer until the pasta is tender, 11-13 mins. Stirring regularly to stop it from sticking together. TIP: If the pasta is sticking, add a splash of water to loosen the sauce and help cook the pasta. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the pasta is tender, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat and stir in the water (see pantry for amount), caramelised onion paste and half the hard Italian style cheese. Taste and season the minestrone with salt and pepper if needed.
c) Add a splash of water to the soup to loosen to your desired consistency if needed.
a) Share the minestrone between your serving bowls.
b) Sprinkle over the remaining cheese to finish.
