One-Pot Cannellini Bean & Veggie Stew
with Melted Cheddar & Toasty Garlic Panini
There are a few things we love about cooking everything in a one pot. First, is the hassle free experience followed up by the magic it creates, blending all those flavours together into a bowl of rich cannellini beans, veggies and a saucy base. We love it from start to finish.
This recipe is under 650kcal per serving.
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
(Contains Soy; )
vegetable stock powder
(Contains sulphites; )
baby spinach leaves
(Contains Gluten, Soy; )
All-American Spice Blend
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
(Contains Milk; )
• Preheat oven to 220°C/200°C fan-forced. Finely chop carrot, leek and garlic. Drain and rinse cannellini beans. Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, leek and sweetcorn, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• Add cannellini beans, All-American spice blend and tomato paste to the pan and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper. • Add baby spinach leaves and stir until wilted.
• Slice wholemeal panini in half, lengthways, then toast to your liking. • Place the butter and remaining garlic in a small microwave-safe bowl. Microwave in 10 second bursts until melted. Season with salt and pepper. • Brush garlic butter over the cut-side of panini halves.
• Divide cannellini beans and veggies between bowls. • Sprinkle over shredded Cheddar cheese. Tear over parsley. • Serve with toasty garlic panini. Enjoy!