Butter Bean & Roast Veggie Stew
with Plant-Based Pesto & Garlicky Croutons
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!
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.
Ingredients
1
carrot
1
tomato
1 tin
butter beans
2 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, 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: Egg, 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
Utensils
Cooking Steps
• 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.
• Meanwhile, drain and rinse butter beans. Finely chop celery. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks.
• 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.
• 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.
• Add roast veggies to the stew. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.
• Divide butter bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!