fbpx

Hearty Veggie and Cannellini Bean Stew (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Leek 1 small 1 medium
Carrot 1 2
Celery 1 stick 2 sticks
Green beans 100 gr 200 gr
Garlic cloves 2-3 3-4
Diced tomatoes 400 gr 800 gr
Cannellini beans 400 gr 800 gr
Veggie stock cube 1 2
Herb mix (rosemary, thyme) ½ tbsp 1 tbsp
Parsley 3 stalks 6 stalks
*Oil 1 tbsp 2 tbsp
*Boiling water 300 ml 600 ml

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 235Kj
  Protein 3.2g
  Fat, Total 0.7g
  –  Saturated 0.2g
  Carbohydrates 6.4g
  – Sugars 3.3g
  Sodium 264g
  Allergens None

TOOLS: Saucepan, spatula/wooden spoon

METHOD

1

PREP & CHOP                      

Slice leek in half lengthwise then slice into half rings ● finely chop celery ● thinly slice carrot in half rounds ● cut the tops and tails off the green beans and cut them in half

2

COOK                                  

Place saucepan on medium heat with oil ● add the leek, carrot & celery ● cook for 5 minutes stirring frequently ● add garlic, green beans & herb mix and cook for another 2 minutes

3

DRAIN & COOK                 

Drain and wash the cannellini beans ● add the cannellini beans, diced tomatoes & boiling water with veggie stock cube to the pan

4

SIMMER                                 

Let everything simmer for around 25 minutes ● taste for flavour and add salt & pepper if desired

5

SERVE  

Finely chop the parsley ● serve stew in bowls ● garnish with chopped parsley

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.