Italian Cannellini Bean Pie
with Garlicky Greens
Beans, beans and beans! We can’t get enough of this pie with its irresistible filling, full of veggies and a potato mash top to hold it all together. Garlicky greens add fragrant aromas and a creamy sauce melts in your mouth when you serve up a slice of this bean-alicious pie.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 tin
cannellini beans
(Contains Soy; )
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
green beans
2 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potato is cooking, preheat grill to high. Trim green beans. Finely chop garlic. Drain and rinse cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • Add cannellini beans, garlic & herb seasoning and 1/2 the garlic, and cook until fragrant, 1 minute.
• Stir in cream (see ingredients), vegetable stock powder and the water and simmer until thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves until just wilted. Season to taste.
• Transfer bean filling to a baking dish and spread potato mash on top. • Sprinkle over shredded Cheddar cheese. • Grill pie until golden, 5-10 minutes.
• While the pie is grilling, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Divide Italian cannellini bean pie and garlicky greens between plates. Enjoy!