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Butter Bean and Cavolo Nero Stew

Butter Bean and Cavolo Nero Stew

with Pesto and Ciabatta
3.5(611)
Recipe Development Team
Recipe Development TeamUpdated on January 15, 2026
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Calories
: 
541 kcal
Protein
: 
22.2g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)2263 kJ
Energy (kcal)541 kcal
Fat24.8 g
of which saturates11 g
Carbohydrate53.3 g
of which sugars14.7 g
Dietary Fibre15.1 g
Protein22.2 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Frying Pan

Instructions

PDF
Get Prepped
1
  • Halve the ciabatta.
  • Trim the green beans, then cut into thirds.
Get Frying
2
  • 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.
Simmer Simmer
3
  • 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.
Dinner's Ready!
4
  • Share the stew between bowls. Drizzle over the pesto.
  • Sprinkle over the remaining cheese.
  • Serve the ciabatta alongside. 

Enjoy!

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