Sardinian Inspired Chicken Cassola Soup
with Roasted Pepper, Spinach and Ciabatta
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
A unique take on fish stew or bouillabaise, this Sardinian inspired cassola (also known as 'cassola sarda'), is a deeply savoury tomato based stew brimming with veg, butter beans and seafood. We've made a meat version for those who aren't too keen on fish but still want some Sardinian sunshine for dinner.
Ingredients
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 bunch(es)
Flat Leaf Parsley
240 grams
Diced British Chicken Breast
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Soup
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Put the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the butter beans in a sieve. Roughly chop the parsley (stalks and all).praw
In an appropriately sized ovenproof dish, add the butter beans, garlic, red wine stock paste, sun-dried tomato paste, passata, diced chicken, sugar and 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.
Mix well to combine, then season with salt and pepper. Pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the sauce has thickened and the chickenis cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the ciabatta.
If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
When your cassola has 1-2 mins left, carefully remove the dish from the oven and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once everything's ready, stir the cooked pepper, cheese and butter (see pantry for amount) into the cassola.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the cassola between your serving bowls.
Sprinkle over the parsley. Serve the toasted ciabatta alongside for dipping.
