One-Pot Mediterranean Bean Stew
with Basil Pesto & Garlicky Dippers
Veggies are aplenty in this bean stew. This warming dish is like a hug in a bowl and is the perfect concoction for garlicky dippers to scoop up. Sometimes only a stew will do.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Cannellini Beans
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Hazelnut, Milk, Soy, Sesame, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Zucchini
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Silverbeet
Utensils
Cooking Steps
• Drain and rinse cannellini beans. Cut zucchini into bite-sized chunks. Finely chop garlic. Thinly slice silverbeet. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and cannellini beans, stirring occasionally, until softened, 4-5 minutes.
• Add tomato & herb seasoning and half the garlic to the pan, cook until fragrant, 1 minute. • Stir in tomato sugo, silverbeet, the water and the brown sugar and simmer until thickened, 2-3 minutes.
• Meanwhile, slice bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking. • In a small heatproof bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant. • Brush garlic butter over ciabatta. Season.
• In a medium bowl, combine rocket leaves, pear, a drizzle of the vinegar and olive oil. Season. • Divide Mediterranean bean stew, rocket salad and garlic dippers between bowls. • Top with basil pesto, Cheddar cheese and flaked almonds to serve. Enjoy!
