• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into half-moons.
• Cut capsicum into bite-size chunks.
• Roughly chop leek. Pick thyme leaves.
• Place prepped 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 garlic.
• Drain and rinse cannellini beans. 

• Heat a large saucepan over medium-high heat with a drizzle of olive oil.
• Add cannellini beans, savoury seasoning, thyme and half the garlic, then 
cook until fragrant, 1-2 minutes.
• Add passata, stock concentrate and the water, then simmer, stirring 
occasionally, until reduced, 5-6 minutes.
• Remove from heat and stir through roasted veggies. Season with pepper. 

• While soup is cooking, slice bake-at-home ciabatta in half lengthways.
• Place the plant-based butter and remaining garlic in a small 
microwave-safe bowl and microwave in 10 second bursts until softened. 
Season with salt.
• Brush garlic butter over the cut sides of ciabatta.
• Place on a second lined oven tray and bake until golden, 5 minutes. 

• Divide cannellini bean and roast veggie soup between bowls.
• Serve with garlic ciabatta.
• Tear over parsley to serve. Enjoy!