Roast Veggie & Bean Ribollita

Name: Roast Veggie & Bean Ribollita with Plant-Based Pesto & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 onion; 1 celery; 1 carrot; 1 packet Silverbeet; ½ tin cannellini beans; 1 packet peeled pumpkin pieces; 1 packet garlic paste; 1 tin chopped tomatoes; 1 sachet Garlic & Herb Seasoning; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 cup water; 1 packet ciabatta; 1 packet Plant-Based Basil Pesto; 1 sachet Italian Herbs; 30 g plant-based butter

with Plant-Based Pesto & Garlic Ciabatta

Get up to $175 off

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.

Tags:

Plant Based

•Calorie Smart

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

celery

carrot

1 packet

Silverbeet

½ tin

cannellini beans

(Contains: Soja; )

1 packet

peeled pumpkin pieces

1 packet

garlic paste

(May be present: Uova, Latte, Gluten, Soja, Pesce, Sesamsamen, Mandeln, Brazil Nut, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pistachio, Walnut, Pine Nut. )

1 tin

chopped tomatoes

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 packet

ciabatta

(Contains: Soja, Wheat; May be present: Uova, Sesamsamen, Latte, Mandeln, Haselnüsse. )

1 packet

Plant-Based Basil Pesto

(Contains: Cashews/Noix de cajou; May be present: Uova, Gluten, Pesce, Latte, Sesamsamen, Soja. )

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

/ per serving

Energy (kJ)2611 kJ

Fat28.7 g

of which saturates9.9 g

Carbohydrate68.6 g

of which sugars20.1 g

Protein18.8 g

Sodium2308 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

•Medium Pan

•Baking Tray

•Baking Paper

Cooking Steps

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.