Pasta en Brodo Inspired Brothy Soup
with Balsamic Salad and Garlic Ciabatta
Our mezzaluna en brodo is a spin on a classic northern Italian dish where filled pasta is cooked and served in soup. Traditionally 'brodo' refers to a broth style chicken soup. Our ham tortelloni provides the perfect creamy parcels of flavour to complement the rich chicken broth.
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
1 unit(s)
Leek
3 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
15 grams
Chicken Broth Paste
10 grams
Chicken Stock Paste
300 grams
Cured Ham Tortelloni
(Contains: Wheat, Cereals containing gluten, Egg, Milk May contain traces of: Cereals containing gluten, Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Barley, Crustaceans)
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
Not included in your delivery
20 grams
Butter
1 tbsp
Olive Oil for the Dressing
1 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar
500 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat the butter (see pantry for amount) in a large saucepan on medium-high heat.
Once melted, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Meanwhile, peel and grate the garlic (or use a garlic press).
Finely chop the chives (use scissors if easier).
Cut the tomato into 2cm chunks.
In a medium bowl, combine the balsamic glaze and oil for the dressing (see pantry for amount). Stir in the tomato, season with salt and pepper and set aside for now.
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
Once the leek has softened, add the remaining garlic and the balsamic vinegar to the pan and fry until the liquid has evaporated, 1-2 mins.
Stir in the sugar and water for the sauce (see pantry for both amounts), chicken broth paste and chicken stock paste. Bring to a boil, then reduce the heat and simmer, 1-2 mins.
Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.
Add the filled pasta to the broth and bring back to the boil. Cook until tender, 3 mins.
Stir half the chives through the broth. Taste and season with salt and pepper if needed.
Add the rocket to the balsamic tomatoes and toss together.
Cut the garlic ciabatta diagonally into triangles.
Share the mezzaluna en brodo inspired soup between your serving bowls. Sprinkle over the cheese and the remaining chives.
Serve the balsamic salad and garlic ciabatta triangles on the side.
Enjoy!
