Roast Veggie & Cannellini Bean Ribollita

Place the peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil and sprinkle over the herb & mushroom seasoning. 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, crushed & sieved tomatoes, garlic & herb seasoning, 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.