• Preheat oven to 240°C/220°C fan-forced. • Roughly chop tomato. Thinly slice kale, then discard stems. Finely chop garlic. Slice bake-at-home ciabatta in half lengthways. • Drain and rinse cannellini beans.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and tomato, stirring occasionally, until softened, 4-5 minutes. • Add cannellini beans, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, chilli flakes (if using), vegetable stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Stir in kale until just wilted, 1-2 minutes. Season with pepper.

• Meanwhile, place the plant-based butter and garlic in a small bowl and microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over cut sides of the ciabatta. • Place ciabatta directly on wire racks in oven and bake until heated through, 5 minutes.

• Thickly slice ciabatta. • Divide creamy white bean soup between bowls. • Serve with garlic ciabatta. Enjoy!