Butter Bean & Veggie Ribollita
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Butter Bean & Veggie Ribollita

Butter Bean & Veggie 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, 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
•Soy
•Wheat
•Almond

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

1

zucchini

3

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

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

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

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)

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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

Instructions

1
1

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

2
2

• 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).

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide roast veggie ribollita between bowls. • Spoon over the plant-based basil pesto. Serve with the garlic dippers. Enjoy!