Butter Bean and Cavolo Nero Stew
with Pesto and Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Bean and Cavolo Nero Stew in just 20-25 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Green Beans
100 grams
Chopped Cavolo Nero
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Mixed Herbs
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
- Halve the ciabatta.
- Trim the green beans, then cut into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Add the green beans and cavolo nero. Fry, 3-4 mins.
- Add the butter beans (including the liquid), passata, red wine stock paste, sun-dried tomato paste, mixed herbs and sugar (see pantry). Stir to combine.
- Bring the soup to the boil and simmer, 4-5 mins.
- Toast the ciabatta halves in your toaster.
- Stir the butter (see pantry) and half the cheese into the stew until melted, 1 min.
- Share the stew between bowls. Drizzle over the pesto.
- Sprinkle over the remaining cheese.
- Serve the ciabatta alongside.
Enjoy!
