White Bean & Roast Veggie Stew

Name: White Bean & Roast Veggie Stew with Plant-Based Pesto & Garlicky Croutons
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 capsicum; 1 zucchini; 1 tomato; 1 packet cannellini beans; 2 clove garlic; 1 Bake-At-Home Ciabatta; 1 sachet Nan's special seasoning; 1 sachet garlic & herb seasoning; 1 box passata; 1 sachet vegetable stock powder; 1 cup water; ½ tbs brown sugar; 20 g plant-based butter; 1 bag baby spinach leaves; 1 packet plant-based basil pesto

with Plant-Based Pesto & Garlicky Croutons

Get up to $200 off!

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

•Calorie Smart

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

zucchini

tomato

1 packet

cannellini beans

2 clove

garlic

Bake-At-Home Ciabatta

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

1 sachet

Nan's special seasoning

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: Eggs, Milk, Cashew, Walnut, Macadamia.)

Not included in your delivery

olive oil

1 cup

water

½ tbs

brown sugar

20 g

plant-based butter

Nutritional Values

Energy (kJ)2584 kJ

Fat21.5 g

of which saturates2.9 g

Carbohydrate72.6 g

of which sugars18.8 g

Protein23.9 g

Sodium2024 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• 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 bite-sized 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, stirring occasionally, 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.