Homestyle Cannellini Bean & Roast Veggie Stew

Name: Homestyle Cannellini Bean & Roast Veggie Stew with Garlic Bread & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
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

Get up to $175 off

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.

Tags:

Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

Ciabatta

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

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

Calories797 kcal

Energy (kJ)3340 kJ

Fat28.5 g

of which saturates14.7 g

Carbohydrate95.4 g

of which sugars16.6 g

Dietary Fibre26 g

Protein29.6 g

Cholesterol0 mg

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

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut eggplant (see ingredients) and courgette into bite-sized chunks. • Place eggplant, courgette and sliced leek 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 or 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!