Middle Eastern Beef & Cannellini Bean Soup

• While veggies are roasting, drain and rinse half the cannellini beans. Finely chop garlic. • Microwave the plant-based butter and garlic in a small bowl for 10 second bursts or until melted. Stir to combine. • Place mini flour tortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add cannellini beans, tomato paste and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Add tomato sugo, vegetable stock pot, the brown sugar and the water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. • When soup is halfway through cooking, bake flatbreads until golden and crispy, 5-6 minutes. • When soup is done, stir through baby spinach leaves, roasted veggies and remaining garlic butter. Season to taste.