Cannellini Bean, Chicken & Roast Veggie Soup

Name: Cannellini Bean, Chicken & Roast Veggie Soup with Garlic Ciabatta & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 330 g Chicken Breast; 1 sachet Vegetable Stock Pot; 3 Garlic; 1 Bake-At-Home Ciabatta; 1 packet Cannellini Beans; 1 Capsicum; 1 Zucchini; 1 Leek; 1 packet Parsley; 1 sachet Thyme; 1 packet Passata; 1 sachet Savoury Seasoning

with Garlic Ciabatta & Parsley

Up to 180$ + Free Treats / Extras for Life

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 & chicken soup with a number of hidden veggies for these ciabatta delights?

We’ve replaced the plant-based basil pesto in this recipe with fresh parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Wheat

•Gluten

•Soy

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

330 g

Chicken Breast

1 sachet

Vegetable Stock Pot

Garlic

Bake-At-Home Ciabatta

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

1 packet

Cannellini Beans

Capsicum

Zucchini

Leek

1 packet

Parsley

1 sachet

Thyme

1 packet

Passata

1 sachet

Savoury Seasoning

Nutritional Values

Energy (kJ)2750 kJ

Calories658 kcal

Fat5.9 g

of which saturates1.3 g

Carbohydrate81.3 g

of which sugars14.1 g

Dietary Fibre23.3 g

Protein59.4 g

Cholesterol0 mg

Sodium1680 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

PDF

• 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, celery and garlic. • Drain and rinse half the cannellini beans. • Cut chicken breast into 2cm chunks.

• 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.