Haloumi , Cannellini Bean & Veggie Soup

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

with Garlic Ciabatta & Plant-Based Basil Pesto

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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.

Allergens:

Wheat

•Gluten

•Soy

•Milk

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

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

1 sachet

Aussie Spice Blend

Leek

1 packet

Parsley

1 sachet

Thyme

1 packet

Passata

1 packet

Haloumi

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

15 g

plant-based butter

Nutritional Values

Calories841 kcal

Energy (kJ)3520 kJ

Fat34.4 g

of which saturates16.2 g

Carbohydrate82.8 g

of which sugars15.9 g

Dietary Fibre23.6 g

Protein40.9 g

Sodium2420 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Roughly chop leek. • In a medium bowl, place haloumi and cover with water to soak. • 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.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • 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, vegetable stock pot (see ingredients) and the water and simmer, stirring occasionally, until reduced, 5-6 minutes. • Remove from heat and stir through roasted veggies. Season with pepper.

• 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.

• Divide cannellini bean, haloumi and veggie soup between bowls. • Serve with garlic ciabatta. • Top with plant-based basil pesto to serve. Enjoy!