Mediterranean Tomato & Bean Soup
with Silverbeet & Cheesy Garlic Ciabatta
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
Soups are such a dinner-time staple as they are always brimming with such warm and homey flavours. Packed into this soup are several hidden veggies and smooth butter beans, waiting to be soaked up by cheesy ciabatta! This recipe is under 650kcal per serving. Unfortunately, this week's butter beans were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
carrot
1
zucchini
2
potato
3 clove
garlic
1 sachet
garlic & herb seasoning
1 tin
red kidney beans
1 box
diced tomatoes with garlic & onion
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
1.5 cup
water
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Chop carrot, zucchini and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. • Meanwhile, finely chop garlic. Roughly chop silverbeet. • Drain and rinse red kidney beans.
• In a large saucepan, heat a drizzle of olive oil over medium heat. Add the butter, garlic & herb seasoning and 1/2 of the garlic. Cook until fragrant, 1 minute.
• Add red kidney beans, diced tomatoes with garlic & onion, the brown sugar and the water. • Bring to a boil, then turn the heat down to medium-low and simmer until slightly reduced, 10-15 minutes.
• While the soup is simmering, add the remaining garlic and a drizzle of olive oil to a small bowl. • Slice bake-at-home ciabatta in half and place cut-side up onto a second lined baking tray. • Drizzle the garlic oil over the bread and sprinkle with shaved Parmesan cheese (reserve a pinch for garnishing the soup later). • Place the ciabatta in the oven, and bake until the cheese is melted and bubbling, 3-5 minutes.
• Add the roasted veggies and silverbeet to the pan. Stir and cook until softened, 1-2 minutes. Season to taste.
• Divide the Mediterranean tomato and bean soup between bowls and top with the reserved parmesan cheese. • Slice cheesy garlic ciabatta to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious and flavoursome, though some felt it needed more depth. Adding chilli or chorizo boosted the taste for some.
- Ease of prep: Generally easy to make, though a few found the instructions complicated. Roasting the vegetables was praised for enhancing flavour.
- Suggestions: Some preferred potato over sweet potato. A few suggested adding more liquid for a soupier consistency and including celery for crunch.
- Leftovers: The soup was filling, with several mentioning it made more than two servings. Some enjoyed it as a hearty lunch option.
- Bread: The cheesy garlic ciabatta was a hit, with many wishing there was more. Some found it a clever addition to the meal.
