Mediterranean Tomato & Cannellini Bean Soup
with Kale & Cheesy Garlic Ciabatta
Settle in for a cosy night with this hearty cannellini bean and tomato soup. Full of colourful veggies and classic Mediterranean flavours, the meal gets an extra boost with addictive cheesy ciabatta toasts on the side.
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Ingredients
1
carrot
1
potato
1
onion
1 stalk
celery
3 clove
garlic
1 bag
cavolo nero kale
1 sachet
Garlic & Herb Seasoning
1 pinch
chilli flakes
1 tin
cannellini beans
(Contains Soy; )
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 packet
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 bag
thyme
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and potato into bite-sized chunks. Cut the brown onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes. Meanwhile, finely chop the celery and garlic. Pick thyme leaves. Roughly chop the cavolo nero kale.
In a large pot or saucepan, heat a drizzle of olive oil over a medium heat. Cook the celery, stirring occasionally, until slightly softened, 2-3 minutes. Add the garlic & herb seasoning, a pinch of chilli flakes (if using), the thyme and 1/2 the garlic. Cook until fragrant, 1 minute.
Add the cannellini beans (including the liquid!), chopped tomatoes, vegetable stock powder and the water. Bring to the boil, then reduce the heat to medium-low and simmer until slightly reduced, 10-15 minutes.
TIP: Adding the bean soaking liquid helps to thicken the soup.
While the soup is simmering, combine the remaining garlic and a drizzle of olive oil in a small bowl. Slice the ciabatta in half and place cut-side up on a second lined oven tray. Drizzle the garlic oil over the bread and sprinkle with the grated Parmesan cheese (reserve a pinch for garnish). Bake the ciabatta until the cheese is melted and bubbling, 3-5 minutes.
Add the roasted veggies and kale to the soup, then cook, stirring, until the kale has softened, 2-3 minutes. Season to taste.
Divide the Mediterranean tomato and cannellini bean soup between bowls. Top with the reserved Parmesan cheese. Serve with the cheesy garlic ciabatta.