Butter Bean & Roast Veggie Stew

Name: Butter Bean & Roast Veggie Stew with Plant-Based Pesto & Garlicky Croutons
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 tomato; 1 tin butter beans; 2 clove garlic; 1 Bake-At-Home Ciabatta; 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 packet plant-based basil pesto; 1 sachet Nan's special seasoning; 2 stalk celery

with Plant-Based Pesto & Garlicky Croutons

4.3

(465)

Get up to $230 off

Two of our trusty seasonings, and roasting rather than simmering the veg, adds a rich and caramelised depth of flavour to this vibrant plant-based stew. Top it off with ciabatta croutons for some crunch, and a dollop of bright and herby basil pesto to tie everything together.

This recipe is under 650kcal per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Calorie Smart

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 Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

tomato

1 tin

butter beans

2 clove

garlic

1

Bake-At-Home Ciabatta

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

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

vegetable stock powder

1 packet

plant-based basil pesto

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

1 sachet

Nan's special seasoning

2 stalk

celery

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)2698 kJ

Fat21.6 g

of which saturates2.7 g

Carbohydrate78.6 g

of which sugars17.7 g

Protein23.4 g

Sodium2168 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot 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 butter beans. Finely chop celery. • 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 butter beans, celery until softened, 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.