Yondu Umami’s Ribollitta Stew With Seasonal Vegetables

Plant-based seasoning brand Yondu has taken 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 reducing 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.

See also: Is Pizza the New Modern Art?

Yondu brings out the best in the vegetables, while beans and spinach add layers of texture to this dish. 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!

Total time: 30 min
Serves 2
Yondu effect:
Replaces broth and boosts the flavour 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

See also: Food & Company Cumbrian Bean Chili

Method

  • 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.

Notes/tips:
You can use gluten free flour or corn starch instead of wheat flour if you want to keep it gluten free.

More fun and simple Yondu recipes can be found at www.yondu.co.uk/recipes or on their Instagram @yondu.uk.

Yondu is a 100% plant based product. It includes organic soybean, sea-salt, eight vegetable broth, and yeast extract and is organic, non-GMO, vegan, and gluten-free. Yondu is available to purchase via its UK website and Amazon, retailing at £6.88 for 275ml.

See also: Salma Hage’s Pistachio Pancakes With Caramelised Apricots


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Subscribe to our weekly newsletter and get
• FREE Competitions
• FREE Digital Magazines
• HEALTH News
• HOME and FAMILY News
And much more…

You have Successfully Subscribed!