Cannellini Bean & Roast Veggie Soup

Name: Cannellini Bean & Roast Veggie Soup with Garlic Ciabatta & Plant-Based Basil Pesto
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Cannellini Beans; 1 Capsicum; 1 Bake-At-Home Ciabatta; 3 Garlic; 1 Leek; 1 packet Parsley; 1 packet Passata; 1 sachet Aussie Spice Blend; 2 sachet Vegetable Stock Pot; 1 sachet Thyme; 1 Zucchini; 1 drizzle olive oil; 1.5 cup water; 15 g plant-based butter

with Garlic Ciabatta & Plant-Based Basil Pesto

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Calories

:

560 kcal

Protein

:

22.7g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Soy
Hazelnut
Eggs
Milk
Soy
Sulphites
Lupin
Sesame
Almond
May contain traces of allergens

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Cannellini Beans

1

Capsicum

1

Bake-At-Home Ciabatta

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

3

Garlic

1

Leek

1 packet

Parsley

1 packet

Passata

1 sachet

Aussie Spice Blend

2 sachet

Vegetable Stock Pot

1 sachet

Thyme

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

15 g

plant-based butter

Nutritional Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat13.4 g

of which saturates2.6 g

Carbohydrate77.6 g

of which sugars14.6 g

Dietary Fibre22.5 g

Protein22.7 g

Sodium1870 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Baking Paper

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 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, stock concentrate 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. • Top with plant-based basil pesto to serve. Enjoy!