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.
Allergens
Utensils
Tags
Ciabatta
1 unit(s)
Green Beans
80 grams
Chopped Cavolo Nero
100 grams
Butter Beans
1 carton(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Sun-Dried Tomato Paste
25 grams
Mixed Herbs
1 sachet(s)
Grated Hard Italian Style Cheese
40 grams
Pesto
32 grams
Sugar
1 tsp
Butter
20 grams
- 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!
2263
kJ
Energy (kJ)
541
kcal
Energy (kcal)
24.8
g
Fat
11
g
of which saturates
53.3
g
Carbohydrate
14.7
g
of which sugars
15.1
g
Dietary Fibre
22.2
g
Protein
5.06
g
Salt
with Homemade Tzatziki and Lemon, Green Bean & Baby Leaf Salad
