Root for Vegetables with a Ribollitta Stew and an Umami Twist

Yondu’s philosophy of healthy living stems from its creator company, Sempio, an established Korean food company for over 70 years. Sempio is committed to expanding the world’s culinary horizons through the art of fermentation

Yondu is a 100% plant based product. It includes organic soybean, sea-salt, eight vegetable broth, and yeast extract

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 cosy 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 flavour of each vegetable

Recipe benefits: Healthy and quick complete dinner


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

  1. In a pot over medium heat, combine olive oil, onion, carrot, celery, peppers and garlic and stir-fry for 5 minutes.
  2. Add flour and stir well. Add water and Yondu and stir again.
  3. Once it starts boiling, add beans and thyme and let is simmer for 5 minutes covered with a lid.
  4. Turn off the heat and stir in fresh spinach. Stir until spinach are wilted.
  5. 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.


You can use gluten free flour or corn starch instead of wheat flour if you want to keep it Gluten Free.

From pastas and salads, to mid-afternoon snacks, Yondu’s fun and simple recipes can found on their website ( or on their Instagram All choices are healthy, natural and aim to bring pleasure to cooking for friends and family.

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

Root for Vegetables with a Ribollitta Stew and an Umami Twist



About Author

I am Sam and owner of StressedMum, I hope you enjoyed reading my latest post, I always love to read comments from my readers


  • Rachelle Barrett
    15th September 2021 at 6:12 pm

    The Ribollita stew looks absolutely delicious, will definitelyhave to try it

    • admin
      16th September 2021 at 12:22 pm

      I love cooking up food like this

  • ashleigh allan
    22nd September 2021 at 10:14 am

    Yum this looks amazing!


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