Butter Bean & Veggie Ribollita

Name: Butter Bean & Veggie Ribollita with Plant-Based Pesto & Garlic Dippers
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 tin butter beans; 1 zucchini; 3 mini flour tortillas; 1 packet garlic paste; 1 bag soffritto mix; 1 sachet garlic & herb seasoning; 1 box diced tomatoes with garlic & onion; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 cup water; 20 g plant-based butter (for the sauce); 1 packet plant-based basil pesto; 1 packet silverbeet; 1 sachet Italian herbs

with Plant-Based Pesto & Garlic Dippers

Get up to $200 off!

This hearty plant-based veggie soup that's hailed from Tuscany is just what the doctor ordered. With tender butter beans, a finishing of basil pesto and crusty ciabatta, this is the type of recipe that’ll soon become a dinner time staple.

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Soja

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

butter beans

zucchini

mini flour tortillas

1 packet

garlic paste

1 bag

soffritto mix

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

plant-based basil pesto

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)

Nutritional Values

Energy (kJ)3007 kJ

Fat29.6 g

of which saturates4.9 g

Carbohydrate81.4 g

of which sugars23.1 g

Protein22.3 g

Sodium3191 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thin rounds. Roughly chop silverbeet. Drain and rinse butter beans.

• 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. 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.