Veggie & Haloumi Ribollita
with Plant-Based Pesto & Garlic Dippers
This hearty plant-based veggie soup that's hailed from Tuscany is just what the doctor ordered. With tender butter beans, squeaky haloumi and with a finishing of basil pesto and crusty ciabatta, this is the type of recipe that’ll soon become a dinner-time staple.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
soffritto mix
1 box
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Milk, Eggs, Cashew, Walnut, Macadamia.)
1 packet
haloumi
(Contains: Milk;)
1 tin
butter beans
1
zucchini
1 packet
garlic paste
1 packet
silverbeet
1 sachet
Italian herbs
Not included in your delivery
olive oil
1 tsp
brown sugar
1 cup
water
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thin rounds. Roughly chop silverbeet. Drain and rinse butter beans. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, slice mini flour tortillas into strips. • In a small bowl, combine 1/2 the garlic paste, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people).
• Spread tortilla strips evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with garlic oil. Season. Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• Meanwhile, heat a large saucepan over medium high heat with a drizzle of olive oil. Add haloumi, and cook, until golden brown, 1-2 minutes each side. Transfer to a plate. • Cook soffritto mix until softened, 2-3 minutes. • Add zucchini and cook until softened, 3-4 minutes. Add garlic & herb spice blend and remaining garlic paste and cook until fragrant, 1 minute.
• Add butter beans, diced tomatoes with garlic & onion, Italian herbs, vegetable stock powder, brown sugar and water. • Bring to the boil, then reduce to a simmer until slightly thickened, 3-4 minutes. • Add zucchini, silverbeet and the plant-based butter and cook until wilted, 1-2 minutes. Season to taste.
• Divide roast veggie ribollita between bowls. • Spoon over the plant-based basil pesto. Serve with the garlic dippers and haloumi. Enjoy!
