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Cannellini Bean, Bacon & Veggie Soup with Garlic Ciabatta & Parsley

Golden and crispy garlic ciabatta is meant to be used for dipping and dunking and what better pairing could we have created, than by whipping up this cannellini bean soup with a number of gorgeous, hidden veggies for these ciabatta delights? This recipe is under 650kcal per serving.

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Quick Under 650kcal Easy Prep
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 zucchini
  • 1 capsicum
  • 3 garlics
  • 1 passata
  • 1 sachet vegetable stock powder
  • 1.5 cup water
  • 1 bake-at-home ciabatta
  • 15 gr plant-based butter (for the sauce)
  • 1 bag parsley
  • 1 packet diced bacon
  • 1 bag celery
  • 1 packet cannellini beans
  • 1 sachet aussie spice blend
  • olive oil
  • 2 zucchinis
  • 2 capsicums
  • 6 garlics
  • 2 passatas
  • 1 sachet vegetable stock powder
  • 3 cups water
  • 2 bake-at-home ciabattas
  • 30 gr plant-based butter (for the sauce)
  • 1 bag parsley
  • 1 packet diced bacon
  • 1 bag celery
  • 2 packets cannellini beans
  • 1 sachet aussie spice blend

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Slice zucchini into half-moons.
    • Cut capsicum into bite-size chunks.
    • Place on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
    • Finely chop celery and garlic. Drain and rinse cannellini beans.
  2. • Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook celery and diced bacon, breaking bacon up with a spoon, until golden, 4-6 minutes.
    • Add cannellini beans, Aussie spice blend and half the garlic, and cook until fragrant, 1-2 minutes.
    • Add passata, vegetable stock powder and the water and simmer, stirring occasionally, until reduced, 5-6 minutes.
    • Remove from heat and stir through roasted veggies. Season with pepper.
  3. • While soup is cooking, slice ciabatta in half lengthways.
    • Place plant-based butter and remaining garlic in a small bowl and microwave in 10 second bursts until softened. Season with salt.
    • Brush garlic butter over the cut sides of ciabatta.
    • Place directly on an oven wire rack and bake until golden, 5 minutes.
  4. • Divide cannellini bean, bacon and veggie soup between bowls.
    • Serve with garlic ciabatta. Tear over parsley to serve. Enjoy!