Cannellini Bean & Veggie Soup
with Garlic Ciabatta & Parsley
Golden and crispy garlic ciabatta is meant to be used for dipping and dunking and what better pairing could we have created, than by whipping up this cannellini bean soup with a number of gorgeous, hidden veggies for these ciabatta delights?
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
capsicum
1 bag
celery
3 clove
garlic
1 packet
cannellini beans
1 sachet
Aussie spice blend
1 box
passata
1 sachet
vegetable stock powder
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
parsley
Not included in your delivery
olive oil
1.5 cup
water
15 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Place veggies on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes. • Meanwhile, finely chop celery and garlic. • Drain and rinse cannellini beans.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook celery, stirring, until softened, 3-4 minutes. • Add cannellini beans, Aussie spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add passata, vegetable stock powder and the water and simmer, stirring occasionally, until reduced, 5-6 minutes. • Remove from heat and stir through roasted veggies. Season with pepper.
• While soup is cooking, slice bake-at-home ciabatta in half lengthways. • Place the plant-based butter and remaining garlic in a small heatproof bowl and microwave in 10 second bursts until softened. Season with salt. • Brush garlic butter over the cut sides of ciabatta. • Place directly on an oven wire rack and bake until golden, 5 minutes.
• Divide cannellini bean and veggie soup between bowls. Serve with garlic ciabatta. • Tear over parsley to serve. Enjoy!