Easy Cannellini Bean & Veggie Soup
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Easy Cannellini Bean & Veggie Soup

Easy 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.

Tags:
Plant Based
Under 650kcal
Quick Prep
Quick
Climate Superstar
Allergens:
Gluten
Soy
Wheat

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

Capsicum

1 packet

celery

3 clove

garlic

1 packet

cannellini beans

1 sachet

Aussie spice blend

1 packet

tomato sugo

(May be present: Gluten, Wheat. )

1 sachet

vegetable stock powder

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

parsley

Not included in your delivery

olive oil

1.5 cup

water

15 g

plant-based butter

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Nutritional Values

Energy (kJ)1736 kJ
Fat3.3 g
of which saturates0.5 g
Carbohydrate64.6 g
of which sugars14.1 g
Protein22 g
Sodium1549 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Place prepped 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.

2
2

• 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 tomato sugo, 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.

3
3

• 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.

4
4

• Divide cannellini bean and veggie soup between bowls. • Serve with garlic ciabatta. • Tear over parsley to serve. Enjoy!