Roast Veggie & Cannellini Bean Ribollita
with Plant-Based Pesto & Garlic Ciabatta
- Soy
- Gluten(Wheat)
- cashews
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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. *Our suppliers have been affected by the recent adverse weather conditions and COVIDrelated labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!*
Ingredients
1
onion
1 stalk
celery
1
carrot
1 bag
Silverbeet
1 sachet
Herb & Mushroom Seasoning
½ tin
cannellini beans
(Contains: Soy)
1 packet
peeled pumpkin pieces
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
Crushed & Sieved Tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
ciabatta
(Contains: Soy, Gluten(Wheat) May be present: Eggs, Milk, Sesame, Almond, Hazelnut)
1 packet
Plant-Based Basil Pesto
(Contains: cashews May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame)
1 sachet
Italian Herbs
Not included in your delivery
olive oil
1 cup
water
30 g
plant-based butter
1 tsp
brown sugar
Nutrition
Utensils
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).
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.
Divide the roast veggie and cannellini bean ribollita between bowls. Spoon over the plant-based basil pesto. Serve with the garlic ciabatta.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A hearty, well-seasoned soup that reviewers describe as deeply satisfying, especially on a cold night; some found the herb and flavour combination a little overpowering.
- Ease of prep: Straightforward to put together, with the garlic ciabatta a popular highlight; one reviewer noted that picking fresh thyme was time-consuming and suggested dried herbs would be easier.
- Suggestions: Consider reducing the sugar slightly if you prefer a less sweet flavour, and use three-quarters of the garlic paste in the ribollita and one-quarter on the bread for a more balanced result. One reviewer blended three-quarters of the finished soup with a stick blender and stirred the pesto through the whole pot, which they found delicious.
- Next-day meals: This dish reheats well and makes generous portions — several reviewers noted plenty left over for the next day, with one batch easily stretching to 8–10 servings after doubling the recipe with extra carrots, potatoes, and vegetable stock.
- Portions: A number of reviewers found the single ciabatta a little small for the amount of soup; adding an extra tin of cannellini beans is a popular way to make the meal more filling.
