• 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. • Meanwhile, finely chop celery and garlic. • Drain and rinse cannellini beans.

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