Roast Veggie & Bean Ribollita
with Plant-Based Pesto & Garlic Ciabatta
This hearty plant-based veggie soup that's hailed from Tuscany is just what the doctor ordered. With tender cannellini beans, a finishing of basil pesto and crusty ciabatta, this is the type of recipe that’ll soon become a dinnertime staple.
This recipe is under 650kcal per serving.
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
Ingredients
1
onion
1
celery
1
carrot
1 packet
Silverbeet
½ tin
cannellini beans
(Contains Soy; )
1 packet
peeled pumpkin pieces
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
chopped tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 sachet
Italian Herbs
Not included in your delivery
olive oil
1 tsp
brown sugar
1 cup
water
30 g
plant-based butter
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely chop the brown onion and celery. Cut the carrot into bite-sized chunks. Roughly chop the silverbeet. Drain and rinse the cannellini beans (see ingredients). Finely chop the thyme.
Place the peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
When the veggies have 15 minutes cook time remaining, heat a deep frying pan or medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion and celery until softened, 3-4 minutes. Add 1/2 the garlic paste and cook until fragrant, 1 minute. Add the cannellini beans, chopped tomatoes, thyme, Italian herbs, vegetable stock powder, the brown sugar and the water. Bring to the boil, then reduce to a simmer, 5-6 minutes.
TIP: Add a splash more water if the ribollita looks too thick.
While the ribollita is simmering, slice the ciabatta in half lengthways. In a small heatproof bowl, place the plant-based butter and the remaining garlic paste, then microwave in 10 second bursts, until melted. Season with salt. Brush the garlic butter over the cut sides of the ciabatta pieces, then bake the ciabatta directly on the wire oven rack until golden, 5 minutes.
Add the roasted veggies and silverbeet to the ribollita and cook until wilted, 2-3 minutes. Season to taste.
Divide the roast veggie ribollita between bowls. Spoon over the plant-based basil pesto. Serve with the garlic ciabatta.