Cannellini Bean, Bacon & Veggie Soup
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Cannellini Bean, Bacon & Veggie Soup

Cannellini Bean, Bacon & 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:
Under 650kcal
Quick
Easy Prep
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

3 clove

garlic

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

1 packet

diced bacon

(May be present: Soy, Milk. )

1 bag

celery

1 packet

cannellini beans

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1.5 cup

water

15 g

plant-based butter (for the sauce)

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Nutritional Values

Energy (kJ)2124 kJ
Fat10 g
of which saturates2.9 g
Carbohydrate65.3 g
of which sugars14.5 g
Protein29.1 g
Sodium1996 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
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 on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes. • Finely chop celery and garlic. Drain and rinse cannellini beans.

2
2

• Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook celery and diced bacon, breaking bacon up with a spoon, until golden, 4-6 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.

3
3

• While soup is cooking, slice ciabatta in half lengthways. • Place 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 directly on an oven wire rack and bake until golden, 5 minutes.

4
4

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

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