HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Veggie & Cannellini Bean Ribollita
Roast Veggie & Cannellini Bean Ribollita

Roast Veggie & Cannellini Bean Ribollita

with Plant-Based Pesto & Garlic Ciabatta

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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

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 stalk




1 bag


1 sachet

herb & mushroom seasoning

½ tin

cannellini beans


1 packet

peeled pumpkin pieces

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 tin

chopped tomatoes

1 packet

vegetable stock pot

1 packet


(ContainsSoy, GlutenMay be presentEgg, Milk, Sesame, Tree Nuts, Peanuts, Sulphites)

1 packet

plant-based basil pesto

1 bag


Not included in your delivery

olive oil

1 tsp

brown sugar

1 cup


30 g

plant-based butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2670 kJ
Fat29.3 g
of which saturates10 g
Carbohydrate70.7 g
of which sugars22 g
Protein19.2 g
Sodium2438 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.


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.


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