with Pesto and Ciabatta
Super speedy, this Butter Bean and Cavolo Nero One Pot takes only 15 minutes to make. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves. Originating from Tuscany, this nutrient-rich green is a go-to in Italian cuisine for its versatility and unique flavour. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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 stew 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
