Chicken, Cannellini Bean & Veggie Soup

Name: Chicken, Cannellini Bean & Veggie Soup with Garlic Ciabatta & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 Capsicum; 1 packet celery; 3 clove garlic; 1 packet cannellini beans; 1 sachet Aussie spice blend; 1 packet passata; 1 sachet vegetable stock powder; 1.5 cup water; 1 Bake-At-Home Ciabatta; 15 g plant-based butter; 1 packet parsley; 1 packet chicken breast

with Garlic Ciabatta & Parsley

Get up to $200 off!

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?

Tags:

Over 30g protein

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

zucchini

Capsicum

1 packet

celery

3 clove

garlic

1 packet

cannellini beans

1 sachet

Aussie spice blend

1 packet

passata

1 sachet

vegetable stock powder

Bake-At-Home Ciabatta

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

1 packet

parsley

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water

15 g

plant-based butter

Nutritional Values

Energy (kJ)2809 kJ

Calories671 kcal

Fat6.6 g

of which saturates1.4 g

Carbohydrate85 g

of which sugars14.1 g

Dietary Fibre18.4 g

Protein59.3 g

Sodium1832 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Place 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 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. Cook celery, stirring, until softened, 3-4 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. • 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.