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Italian Recipes

Cannellini Bean & Veggie Soup

Cannellini Bean & Veggie Soup

Cannellini Bean & Veggie Soup

with Garlic Ciabatta & Parsley

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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 hidden veggies for these ciabatta delights?

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Zucchini

1

Capsicum

1

leek

1 packet

thyme

3 clove

garlic

1 packet

cannellini beans

1 sachet

Aussie spice blend

1 packet

passata

½ packet

vegetable stock pot

1

Bake-At-Home Ciabatta

1 packet

parsley

Not included in your delivery

olive oil

1.5 cup

water

15 g

plant-based butter

Nutritional Values

Energy (kJ)2036 kJ

Calories487 kcal

Fat4.2 g

of which saturates0.7 g

Carbohydrate81.7 g

of which sugars11.1 g

Dietary Fibre19.6 g

Protein22.6 g

Sodium1744 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Saucepan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Roughly chop leek. • 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. • Finely chop thyme (see ingredients) and garlic. • Drain and rinse cannellini beans.

2

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add cannellini beans, Aussie spice blend and half the garlic, then cook until fragrant, 1-2 minutes. • Add passata, thyme, vegetable stock pot (see ingredients) and the water and simmer, stirring occasionally, until reduced, 5-6 minutes. • Remove from heat and stir through roasted veggies. Season with pepper.

3

• While soup is cooking, slice bake-at-home ciabatta in half lengthways. • Place the plant-based butter and remaining garlic in a small bowl and microwave in 10 second bursts until softened. Season with salt. • Brush garlic butter over the cut sides of ciabatta. • Place on another lined oven tray and bake until golden, 5 minutes.

4

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

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