Homestyle Cannellini Bean & Roast Veggie Stew

Name: Homestyle Cannellini Bean & Roast Veggie Stew with Garlic Bread & Parmesan
Total time: 30m
Yield: 2
Ingredients: 1 sachet Nan's Special Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 Ciabatta; 1 Eggplant; 1 packet Baby Leaves; 1 sachet Thyme; 1 packet Tomato Paste; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 Courgette; 1 tin Cannellini Beans; 1 drizzle olive oil; 1 tsp brown sugar; 40 g butter; 1.5 cup water

with Garlic Bread & Parmesan

4.5(10)

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Calories

797 kcal

Protein

29.6g protein

Difficulty

Easy

Calorie Smart

Veggie

Allergens:

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

If you’re planning to stay in with a cosy home-cooked dinner, then this stew fits the criteria. Tomato and cannellini come together in a snap to create the base for the roast veggies to soak in. Dig in and enjoy the comfort of an easy to make and tasty dinner. We’ve replaced the sliced leek in this recipe with brown onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving.

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

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

Ciabatta

(Contains: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk, May contain traces of allergens, Wheat, Gluten, Soy; )

Eggplant

1 packet

Baby Leaves

1 sachet

Thyme

1 packet

Tomato Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

Courgette

1 tin

Cannellini Beans

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

40 g

butter

(Contains: Milk; )

1.5 cup

water

Nutrition Values

Energy (kJ)3340 kJ

Calories797 kcal

Fat28.5 g

of which saturates14.7 g

Carbohydrate95.4 g

of which sugars16.6 g

Dietary Fibre26 g

Protein29.6 g

Sodium1680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Stor kastrull

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut eggplant (see ingredients) and courgette into bite-sized chunks. Cut onion (see ingredients) into wedges.
• Place eggplant, courgette and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Drain and rinse cannellini beans.
• Pick thyme leaves.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Nan’s special seasoning, cannellini beans and half the garlic until fragrant,1-2 minutes.
• Add tomato paste, vegetable stock powder, thyme, the brown sugar, water and half the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes.

• Meanwhile, slice ciabatta in half lengthways.
• In a small microwave-safe bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts, until melted. Season with salt.
• Brush garlic butter over the cut sides of the ciabatta.
• Place ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.

• Remove saucepan from heat, add roast veggies and baby leaves and stir until wilted. Season to taste.
• Divide homestyle cannellini bean and roast veggie stew between bowls. Sprinkle over grated Parmesan cheese.
• Serve with garlic bread. Enjoy!