HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Tomato & Cannellini Bean Soup
Mediterranean Tomato & Cannellini Bean Soup

Mediterranean Tomato & Cannellini Bean Soup

with Kale & Cheesy Garlic Ciabatta

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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.

Tags:VeggieUnder 650kcal

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






brown onion

1 stalk


3 clove


1 bag

cavolo nero kale

1 sachet

garlic & herb seasoning

1 pinch

chilli flakes

1 tin

cannellini beans


1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 packet


(ContainsSoy, GlutenMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 bag


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1.5 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2278 kJ
Fat7.5 g
of which saturates3.1 g
Carbohydrate87.6 g
of which sugars22.9 g
Protein26.6 g
Sodium2301 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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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.