One-Pot Cannellini Bean & Veggie Stew
with Melted Cheddar & Toasty Garlic Panini
There are a few things we love about cooking everything in a one pot. First, is the hassle free experience followed up by the magic it creates, blending all those flavours together into a bowl of rich cannellini beans, veggies and a saucy base. We love it from start to finish.
This recipe is under 650kcal per serving.
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
1
carrot
1
leek
3 clove
garlic
1 tin
cannellini beans
(Contains Soy; )
1 tin
sweetcorn
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 bag
parsley
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop carrot, leek and garlic. Drain and rinse cannellini beans. Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, leek and sweetcorn, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• Add cannellini beans, All-American spice blend and tomato paste to the pan and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper. • Add baby spinach leaves and stir until wilted.
• Slice wholemeal panini in half, lengthways, then toast to your liking. • Place the butter and remaining garlic in a small microwave-safe bowl. Microwave in 10 second bursts until melted. Season with salt and pepper. • Brush garlic butter over the cut-side of panini halves.
• Divide cannellini beans and veggies between bowls. • Sprinkle over shredded Cheddar cheese. Tear over parsley. • Serve with toasty garlic panini. Enjoy!