Ribollita Stew

Plant-based seasoning brand Yondu has taken inspiration from the hills of northern Italy with their take on a rustic ribollita. 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.

Serves

2

Total Time

30 Minutes

Ingredients

1 tbsp of olive oil
½ onion, diced
1 carrot, sliced
1 celery stalk, sliced
¼ red pepper, diced
¼ green pepper, diced
1 garlic clove, minced
1 tbsp of flour
500ml of water
1 tbsp of Yondu
1 can of cannellini beans, drained
A sprig of thyme
50g of fresh spinach
1 slice of sourdough bread

Method

Step 1

In a pot over medium heat, combine the olive oil, onion, carrot, celery, peppers and garlic and stir-fry for 5 minutes.

Step 2

Add flour and stir well. Add water and Yondu and stir again.

Step 3

Once it starts boiling, add beans and thyme and let it simmer for 5 minutes, covered with a lid.

Step 4

Turn off the heat and stir in the fresh spinach. Stir until the spinach is wilted.

Step 5

Rub some fresh garlic and drizzle olive oil on the slice of bread before toasting it. Serve the stew with the toast and plenty of freshly grounded black pepper.

Tip:
You can use gluten free flour or corn starch instead of wheat flour if you want to keep it gluten free. 
 
  
Recipe Courtesy of Yondu. From pastas and salads, to mid-afternoon snacks, Yondu’s fun and simple recipes can found on their website or on their Instagram @yondu.uk 

Yondu is available to purchase via its UK website and Amazon, retailing at £6.88 for 275ml. 

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