Plant-Based Creamy Cannellini Bean Soup
with Garlic Flatbreads
A soup is the favourite solution to a relaxing dinner experience and with only four steps it will on the table and in bellies in no time. Slurp up the rich creamy soup dotted with leek, kale, cannellini beans and herby seasoning. The garlic flatbreads are a great way to ensure not a drop is missed.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 bunch
cavolo nero kale
6
Mini Flour Tortillas
(Contains Gluten; )
1 tin
cannellini beans
(Contains Soy; )
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Cream
(Contains Soy; )
1 pinch
chilli flakes
1 sachet
vegetable stock powder
2 clove
garlic
1 sachet
Nan's Special Seasoning
1
courgette
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Thinly slice courgette into half-moons. Finely chop garlic. Slice mini flour tortillas into quarters. • Drain and rinse cannellini beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and leek, stirring occasionally, until softened, 4-5 minutes. • Add courgette, cannellini beans, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute. • Add plant-based cream, chilli flakes (if using), vegetable stock powder and the water and simmer until slightly thickened, 2-3 minutes. • Season with pepper.
• Meanwhile, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper in a small bowl. • Spread mini flour tortillas out evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortillas halfway through baking.
• Divide creamy cannellini bean soup between bowls. • Serve with garlic flatbreads. Enjoy!