HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuscan White Bean Veggie Soup
Tuscan White Bean Veggie Soup

Tuscan White Bean Veggie Soup

with Garlic Ciabatta & Parmesan Frico

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The key to this creamy white bean soup full of wintry aromatics? It’s our delicious Parmesan frico. Get ready to add this disc of happiness to your recipe repertoire!


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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 bunch


2 clove


1 tin

cannellini beans

1 cube

vegetable stock

1.5 packet

flaked Parmesan cheese


1 unit


1 stalk


1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

Not included in your delivery

60 g




olive oil

2.5 cup

boiling water

2 tsp

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat34.8 g
of which saturates21.5 g
Carbohydrate52.5 g
of which sugars6.7 g
Dietary Fibre0 g
Protein22.2 g
Cholesterol0 mg
Sodium1440 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Aluminum Foil
Small Bowl
Baking Tray
Baking Paper
Medium Bowl
Stick Blender
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Put a kettle full of water on to boil. Peel and finely grate the garlic. Finely slice the leek. Finely chop the carrot (unpeeled). Finely chop the celery. Pick and finely chop the rosemary leaves. Drain and rinse the cannellini beans.


Soften 2/3 of the butter in the microwave in a small bowl. Add 1/2 the garlic to the butter and stir to combine. Cut slices into the bake-at-home ciabatta, 2 cm apart, ensuring you cut almost to the base but not the whole way through. Spoon the garlic butter into each slice. Wrap the bread in foil and place in the oven for 15 minutes, or until the garlic butter has melted and the bread is warmed through.


Heat the remaining butter and a dash of olive oil in a large saucepan over a medium-high heat. Add the leek, carrot and celery and cook for 5 minutes, or until softened. Add the rosemary and the remaining garlic and cook for 1-2 minutes, or until fragrant. Add the cannellini beans, crumble in the vegetable stock cube and add the boiling water (check ingredients list for amount). Bring to the boil then reduce the heat to medium and simmer for 10 minutes, or until slightly thickened.


While the soup is cooking, combine the flaked Parmesan cheese (use suggested amount) and the plain flour in a medium bowl. Season with pepper, then sprinkle onto the prepared oven tray to form one round circle per person. Transfer to the oven and bake for 7-8 minutes, or until golden and crisp.


Using a stick blender, blend the soup in the saucepan until only small chunks remain. Taste and add a pinch of salt. TIP: Salt helps to bring out the flavours in the soup. Slice the lemon into wedges.
TIP: If you don’t have a stick blender, leave the soup as is (it's just as delicious when chunky).


Divide the Tuscan cannellini bean and vegetable soup between bowls. Drizzle with olive oil. Top with a Parmesan frico and serve lemon wedges on the side to squeeze over before serving.