Middle Eastern Cannellini Bean Soup

Name: Middle Eastern Cannellini Bean Soup with Everything Garnish & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 zucchini; 1 capsicum; 1 sachet everything garnish; 1 packet cannellini beans; 2 clove garlic; 40 g plant-based butter; 6 mini flour tortillas; 1 sachet chermoula spice blend; 2 packet tomato sugo; 1 packet vegetable stock pot; 1 tsp brown sugar; 1 cup water; 1 packet baby spinach leaves; 1 packet parsley

with Everything Garnish & Garlic Tortilla Flatbreads

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Take your taste buds to the Middle East with this hearty plant-based dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness and dusting the tortillas with everything garnish before crisping them up in the oven, are what makes all the difference.

Tags:

Plant Based

Allergens:

Sesame

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

capsicum

1 sachet

everything garnish

(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)

1 packet

cannellini beans

2 clove

garlic

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 sachet

chermoula spice blend

(May be present: Soy.)

2 packet

tomato sugo

(May be present: Gluten, Wheat.)

1 packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

parsley

Not included in your delivery

olive oil

40 g

plant-based butter

1 tsp

brown sugar

1 cup

water

Nutritional Values

Energy (kJ)3409 kJ

Calories814 kcal

Fat29.2 g

of which saturates8 g

Carbohydrate96.3 g

of which sugars28.1 g

Dietary Fibre27.6 g

Protein30 g

Sodium3265 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some everything garnish (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. • Roast until tender, 15-20 minutes.

2

• While veggies are roasting, drain and rinse cannellini beans. • Finely chop garlic. • In a small microwave-safe bowl, combine the plant-based butter and garlic. Microwave in 10 second bursts, until melted. Stir to combine. • Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with the reserved everything garnish, turning to coat. Set aside.

3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook cannellini beans 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.

4

• Divide Middle Eastern cannellini bean soup between bowls. • Tear over parsley. • Serve with everything garnish and garlic tortilla flatbreads. Enjoy!