Red Kidney Bean & Roast Veggie Stew
with Plant-Based Pesto & Garlicky Croutons
Roasted veg topped with two of our trusty seasonings, adds a rich and caramelised depth of flavour to this vibrant plant-based stew. Top it off with croutons for some crunch, and a dollop of bright and herby basil pesto to tie everything together.
This recipe is under 650kcal per serving.
Unfortunately, this week’s cannellini beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
capsicum
1
zucchini
1
tomato
1 packet
red kidney beans
2 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
Nan's special seasoning
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
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
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into large chunks. • Thickly slice zucchini 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 red kidney beans. • 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 veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook red kidney beans until starting to soften, 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 roasted veggies and baby spinach leaves to the stew. Cook, stirring, until spinach has slightly wilted, 1 minute. • Season with pepper to taste.
• Divide red kidney bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!