Chicken, Cannellini Bean & 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 hidden veggies for these ciabatta delights?
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.
Ingredients
1
zucchini
1
Capsicum
1 packet
celery
3 clove
garlic
1 packet
cannellini beans
1 sachet
Aussie spice blend
1 packet
passata
1 sachet
vegetable stock powder
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 cup
water
15 g
plant-based butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Place veggies 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 half the cannellini beans. • Cut chicken breast into 2cm chunks.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook celery, stirring, until softened, 3-4 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. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. • Once soup has reduced, remove from heat and stir through roasted veggies and cooked chicken. Season with pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
• While soup is cooking, slice bake-at-home ciabatta in half lengthways. • Place the 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.
• Divide chicken, cannellini bean and veggie soup between bowls. • Serve with garlic ciabatta. • Tear over parsley to serve. Enjoy!