This one-pot wonder is sure to have you smiling from ear to ear. Mediterranean seasoned cannellini beans and veggies do the most by soaking up the creamy, pesto stew to perfection and you can thank us for the garlic dippers as well. We know you love to sink and dunk’ em!
We’ve replaced the baby spinach leaves in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
1 packet
Light Cooking Cream
2
Garlic
1
Bake-At-Home Ciabatta
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Zucchini
1 packet
Basil Pesto
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 sachet
Herb & Mushroom Seasoning
• Cut zucchini into bite-sized chunks. Finely chop garlic. Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Drain and rinse cannellini beans. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook zucchini, baby broccoli and soffritto mix, stirring occasionally, until softened, 4-5 minutes. • Add cannellini beans and cook, until softened, 1-2 minutes.
• Add Mediterranean seasoning, the plain flour and half the garlic and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream, vegetable stock powder(see ingredients) and the water. • Reduce heat to medium, then cover with a lid and simmer, until thickened, 2-3 minutes.
• Meanwhile, cut bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking. • In a small microwave-safe bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant. • Brush garlic butter over ciabatta. Season to taste.
• Divide creamy Mediterranean bean stew between bowls. • Top with basil pesto. • Serve with garlic ciabatta dippers. Enjoy!