Quick Plant-Based White Bean Soup
with Garlic Ciabatta- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
This creamy soup has all the veggies worth boasting about, like carrot, tomato, kale and tender cannellini beans. Plant-based cooking cream is swirled in for extra richness, then it's paired with garlic ciabatta for extra decadence. *This recipe is under 650kcal per serving.*
Ingredients
1
tomato
1 bag
kale
2 cl
garlic
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
cannellini beans
1 bag
soffritto mix
1 sachet
garlic & herb seasoning
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
pinch
chilli flakes
1 packet
vegetable stock pot
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1.25 cup
water
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop tomato. Thinly slice kale, then discard stems. Finely chop garlic. Slice bake-at-home ciabatta in half lengthways. • Drain and rinse cannellini beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and tomato, stirring occasionally, until softened, 4-5 minutes. • Add cannellini beans, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, chilli flakes (if using), vegetable stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Stir in kale until just wilted, 1-2 minutes. Season with pepper.
• Meanwhile, place the plant-based butter and garlic in a small bowl and microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over cut sides of the ciabatta. • Place ciabatta directly on wire racks in oven and bake until heated through, 5 minutes.
• Thickly slice ciabatta. • Divide creamy white bean soup between bowls. • Serve with garlic ciabatta. Enjoy!
