Creamy Mediterranean Bean & Pesto Stew
with Spinach & Garlic Ciabatta Dippers
This one-pot wonder is sure to have you smiling from ear to ear. Mediterannean seasoned cannellini beans and veggies do the most by soaking up the creamy, pesto stew to perfection and you can thank us for the garlic dippers as well. We know you love to sink and dunk'em!
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
zucchini
2 clove
garlic
1 packet
cannellini beans
1 bag
soffritto mix
1 sachet
mediterranean seasoning
1 packet
light cooking cream
(Contains Milk;)
½ packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten, Wheat;)
½ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Cut zucchini into bite-sized chunks. • Finely chop garlic. • Drain and rinse cannellini beans. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook zucchini and soffritto mix, stirring occasionally, until softened 3-4 minutes. • Add cannellini beans and cook, until softened, 1-2 minutes.
• Add Mediterranean seasoning, the plain flour and half the garlic and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream, vegetable stock pot (see ingredients) and the water. • Reduce heat to medium, then cover with a lid and simmer, until thickened, 2-3 minutes.
• Meanwhile, cut bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking. • In a small heatproof bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant. • Brush garlic butter over ciabattas. Season with salt and pepper.
• Remove saucepan from heat, then stir through baby spinach leaves, until wilted. Season with pepper. • Divide creamy Mediterranean bean stew between bowls. Top with basil pesto. • Serve with garlic ciabatta dippers. Enjoy!