Cannellini Bean, Chicken & Veggie Soup

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add cannellini beans, Aussie spice blend and half the garlic, and cook until fragrant, 1-2 minutes. • Add passata, thyme, vegetable stock powder and the water and simmer, stirring occasionally, until reduced, 5-6 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. • Once soup has reduced, remove from heat and stir through roasted veggies and cooked chicken. Season with pepper.

TIP: Chicken is cooked through when it's no longer pink inside.

• 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 directly on an oven wire rack and bake until golden, 5 minutes.