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White Bean & Roast Veggie Stew
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White Bean & Roast Veggie Stew

White Bean & Roast Veggie Stew

with Plant-Based Pesto & Garlicky Croutons

Roasted veg topped with two of our trusty seasonings, adds a rich and caramelised depth of flavour to this vibrant plant-based stew. Top it off with croutons for some crunch, and a dollop of bright and herby basil pesto to tie everything together.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

capsicum

1

tomato

2 clove

garlic

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based basil pesto

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

1 packet

cannellini beans

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1 cup

water

½ tbs

brown sugar

20 g

plant-based butter

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Nutritional Values

Energy (kJ)2583 kJ
Fat21.4 g
of which saturates2.9 g
Carbohydrate72.6 g
of which sugars18.7 g
Protein24 g
Sodium2024 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. • Cut capsicum into large chunks. Thickly slice zucchini into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, drain and rinse cannellini beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bitesized chunks.

3
3

• Place garlic and ciabatta on a second lined oven tray. Add a generous drizzle of olive oil and a pinch of salt. Toss to coat. • Bake until golden, 5-7 minutes.

4
4

• When the veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook cannellini beans until starting to brown, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock powder, the water, the brown sugar and the plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes.

5
5

• Add roasted veggies and the baby spinach leaves to the stew. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.

6
6

• Divide cannellini bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!