Red Kidney Bean & Roast Veggie Stew

Name: Red Kidney 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 red kidney 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 (for the sauce); 1 bag baby spinach leaves; 1 packet plant-based basil pesto

with Plant-Based Pesto & Garlicky Croutons

4.5(247)

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Calories

:

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Protein

:

24g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Climate Superstar

Allergens:

Gluten
Soy
Wheat
Almond
May contain traces of allergens
Eggs
Milk
Sesame
Lupin
Almond
Hazelnut
Cashew
Walnut
Macadamia

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.* *Unfortunately, this week’s cannellini beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

capsicum

1

zucchini

1

tomato

1 packet

red kidney beans

2 clove

garlic

1

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 (for the sauce)

Nutritional Values

Energy (kJ)2583 kJ

Fat21.4 g

of which saturates2.9 g

Carbohydrate72.5 g

of which sugars18.7 g

Protein24 g

Sodium2024 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

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

• Meanwhile, drain and rinse red kidney beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks.

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.

4

• When veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook red kidney beans until starting to soften, 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.

5

• Add roasted veggies and baby spinach leaves to the stew. Cook, stirring, until spinach has slightly wilted, 1 minute. • Season with pepper to taste.