• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into half-moons.
• Cut capsicum into bite-sized chunks.
• Roughly chop leek.
• 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.
• Meanwhile, 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, Aussie spice blend and half the garlic, then cook until fragrant, 1-2 minutes.
• Add passata, stock concentrate and the water and simmer, stirring occasionally, until reduced, 5-6 minutes.
• Remove from heat, then 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 microwavesafe bowl and microwave in 10 second bursts until softened. Season with salt.
• Brush garlic butter over the cut sides of ciabatta.
• Place ciabatta 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.
• Top soup with plant-based basil pesto to serve. Enjoy!