Roast Veggie 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
½ tin
cannellini beans
(Contains Soy; )
1
carrot
1 stalk
celery
1 tin
chopped tomatoes
1
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1 sachet
Garlic & Herb Seasoning
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 packet
peeled pumpkin pieces
1 packet
Silverbeet
1 sachet
vegetable stock powder
1 sachet
Italian Herbs
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
Not included in your delivery
1 tsp
brown sugar
olive oil
30 g
plant-based butter
1 cup
water
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).
Place the peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
When the veggies have 15 minutes cook time remaining, heat a deep frying pan 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, garlic & herb seasoning, Italian herbs, vegetable stock powder, brown sugar and the water. Bring to the boil, then reduce the heat to a simmer, 5-6 minutes.
While the ribollita is simmering, slice the ciabatta in half lengthways. Place the plant-based butter and remaining garlic paste in a small bowl and microwave in 10 second bursts, until melted. Season with salt and stir to combine. Brush the garlic butter over the cut sides of the ciabatta and place directly onto the wire rack of the oven. Bake 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.