Bacon, White Bean & Roast Veggie Stew

Name: Bacon, 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 packet passata; ½ packet vegetable stock pot; 1 cup water; ½ tbs brown sugar; 20 g plant-based butter (for the sauce); 1 packet baby spinach leaves; 1 packet plant-based basil pesto; 1 packet diced bacon

with Plant-Based Pesto & Garlicky Croutons

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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

Capsicum

Zucchini

Tomato

1 packet

Cannellini Beans

2 clove

Garlic

Bake-At-Home Ciabatta

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

1 packet

diced bacon

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

• 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. • 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.

• 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.

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

• 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!