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.
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.
Ingredients
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
plant-based butter
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, drain and rinse cannellini beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bitesized chunks.
• 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.
• 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.
• 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.
• Divide cannellini bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!