White Bean & Roast Veggie Stew
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White Bean & Roast Veggie Stew

White Bean & Roast Veggie Stew

with Plant-Based Pesto & Garlicky Croutons

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.

Tags:
Plant Based
•Calorie Smart
•Climate Superstar
Allergens:
Gluten
•Soy
•Wheat
•Almond

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

Cannellini Beans

2

Garlic

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1

Nan's Special Seasoning

1

Garlic & Herb Seasoning

1

Passata

½

Vegetable Stock Pot

1

Baby Spinach Leaves

1

Plant-Based Basil Pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

Not included in your delivery

olive oil

water

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

plant-based butter

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Nutritional Values

Energy (kJ)3023 kJ
Calories723 kcal
Fat22.2 g
of which saturates3.1 g
Carbohydrate93.4 g
of which sugars14.2 g
Dietary Fibre22 g
Protein26.9 g
Sodium2193 mg
The average adult daily energy intake is 8700 kJ

Instructions

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 cannellini 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 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 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 saucepan. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.

6

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