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Roast Veggie Ribollita

Roast Veggie 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 dinnertime staple.

This recipe is under 650kcal per serving.

Tags:Plant BasedUnder 650kcal
Allergens:SoyGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

½ tin

cannellini beans

(ContainsSoy)

1

carrot

1 stalk

celery

1 tin

chopped tomatoes

1

ciabatta

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

1 sachet

garlic & herb seasoning

1 packet

garlic paste

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

1 packet

peeled pumpkin pieces

1 packet

silverbeet

1 sachet

vegetable stock powder

1 sachet

Italian herbs

1 packet

plant-based basil pesto

Not included in your delivery

1 tsp

brown sugar

olive oil

30 g

plant-based butter

1 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2108 kJ
Fat15.3 g
of which saturates8.7 g
Carbohydrate72.5 g
of which sugars22 g
Protein15.1 g
Sodium2273 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

Add the roasted veggies and silverbeet to the ribollita and cook until wilted 2-3 minutes. Season to taste.

6

Divide the roast veggie ribollita between bowls. Spoon over the plant-based basil pesto. Serve with the garlic ciabatta.