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Bacon, White Bean & Roast Veggie Stew
Bacon, White Bean & Roast Veggie Stew

Bacon, White Bean & Roast Veggie Stew

with Plant-Based Pesto & Garlicky Croutons

Bacon & 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.

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Capsicum

1

Zucchini

1

Tomato

1 packet

Cannellini Beans

2 clove

Garlic

1

Bake-At-Home Ciabatta

(Contains: Gluten, Soja, Wheat; May be present: Uova, Latte, Sesamsamen, Lupine, Mandeln, Haselnüsse.)

1 sachet

Nan's Special Seasoning

1 sachet

Garlic & Herb Seasoning

1 packet

passata

½ packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Uova, Latte, Kaschunüsse, Walnut, Macadamia.)

1 packet

diced bacon

(May be present: Soja, Latte.)

Not included in your delivery

olive oil

1 cup

water

½ tbs

brown sugar

20 g

plant-based butter (for the sauce)

Nutritional Values

Energy (kJ)3330 kJ
Calories795 kcal
Fat28.7 g
of which saturates5.6 g
Carbohydrate92.9 g
of which sugars13.5 g
Dietary Fibre20.8 g
Protein31.2 g
Sodium2622 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Saucepan

Cooking Steps

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 bite-sized 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

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, stirring occasionally, until starting to brown, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock pot (see ingredients), the water, brown sugar and plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes.

5
5

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

6
6

• Divide white bean and roast veggie stew between bowls. • Drizzle with plant-based basil pesto. • Sprinkle with diced bacon. Top with garlicky croutons to serve. Enjoy!

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