Roast Veggie & Cannellini Bean Ribollita
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Roast Veggie & Cannellini Bean Ribollita

Roast Veggie & Cannellini 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 dinner time staple.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Plant Based
Allergens:
Soy
Gluten(Wheat)
cashews

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1 stalk

celery

1

carrot

1 bag

Silverbeet

1 sachet

Herb & Mushroom Seasoning

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 packet

vegetable stock pot

1 packet

ciabatta

(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

1 bag

herbs

Not included in your delivery

olive oil

1 tsp

brown sugar

1 cup

water

30 g

plant-based butter

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Nutrition Values

Energy (kJ)2670 kJ
Fat29.3 g
of which saturates10 g
Carbohydrate70.7 g
of which sugars22 g
Protein19.2 g
Sodium2438 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Medium Pan

Cooking Steps

1
1

Preheat oven to 240°C/220°C fan-forced. Finely chop onion and celery. Cut carrot into bite-sized chunks. Roughly chop silverbeet. Drain and rinse cannellini beans (see ingredients). Pick herb leaves.

2
2

Place peeled pumpkin pieces and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

3
3

When the veggies have 15 minutes cook time remaining, heat a deep frying pan or medium saucepan over medium-high heat with a drizzle of olive oil. Cook onion and celery until softened, 3-4 minutes. Add 1/2 the garlic paste, herb & mushroom seasoning and herbs. Add cannellini beans, chopped tomatoes, vegetable stock pot, 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

4
4

While the ribollita is simmering, slice ciabatta in half lengthways. In a small heatproof bowl, place the plant-based butter and remaining garlic paste, then microwave in 10 second bursts, until melted. Season with salt. Brush garlic butter over the cut sides of ciabatta pieces, then bake the ciabatta directly on wire oven rack until golden, 5 minutes.

5
5

Add roasted veggies and silverbeet to the ribollita and cook until wilted 2-3 minutes. Stir through plant-based basil pesto and season to taste.

6
6

Divide roast veggie and cannellini bean ribollita between bowls. Serve with garlic ciabatta.