Root for Vegetables with a Ribollitta Stew and an Umami Twist

Plant-based seasoning brand Yondu has taking inspiration from the hills of Northern Italy with their take on a rustic Ribollitta. Just a tablespoon of Yondu’s all-purpose seasoning can add depth to flavour whilst adding an umami twist to the dish and reduce the need to simmer the veggies for hours.

Lighter than a stew, but chunkier than a soup, this Mediterranean-inspired meal will be on the table in no more than thirty minutes. Using seasonal, readily available produce, the dish is a comfort that can be brought to the office for lunch or shared with family on cozy evenings in.

Take notes from Tuscany, where a culture that has been built on using leftovers and reducing food waste. Bring stale sourdough back to life to with the warm cream of the cannellini, and use every part of the celery, peppers, and carrot to make it more affordable to shop organic, this autumn.

Yondu brings out the best in the vegetables, while beans and spinach layer this dish full of texture. Freezable, this hearty meal, can be cooked in bulk and kept aside for days you haven’t had a chance to do the food shop.

Originally served to those working on the autumn harvest, the hearty meal offers sustenance and strength as the days get shorter and the weather gets cooler. This humble dish is a celebration of living better for less!

A Ribollita stew

Total time: 30 min

Serves 2

Yondu effect: Replaces broth and boosts the flavor of each vegetable

Recipe benefits: Healthy and quick complete dinner

Ingredients:

1 Tbsp. olive oil

½ onion, diced (100g)

1 carrot, sliced (80g)

1 celery stalk, sliced (50g)

¼ red pepper, diced (25g)

¼ green pepper, diced (25g)

1 garlic clove, minced

1 Tbsp. flour

500ml. water

1 Tbsp. Yondu

1 can of cannellini beans, drained

A sprig of thyme

50g fresh spinach

1 slice of sourdough bread

In a pot over medium heat, combine olive oil, onion, carrot, celery, peppers and garlic and stir-fry for 5 minutes.
Add flour and stir well. Add water and Yondu and stir again.
Once it starts boiling, add beans and thyme and let is simmer for 5 minutes covered with a lid.
Turn off the heat and stir in fresh spinach. Stir until spinach are wilted.
Rub some fresh garlic and drizzle olive oil on the slice of bread before toasting it. Serve the stew with this toast on top and freshly grounded black pepper.