Cannellini Bean and Roasted Balsamic Tomato Stew
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Cannellini Bean and Roasted Balsamic Tomato Stew

Cannellini Bean and Roasted Balsamic Tomato Stew

with Pesto Bulgur and Greek Style Salad Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Bean and Roasted Balsamic Tomato Stew in just 20 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Veggie
Rapid
Allergens:
Sulphites
Cereals containing gluten
Celery
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125

Premium Tomato Mix

12

Balsamic Glaze

(Contains Sulphites)

1

Cannellini Beans

120

Bulgur Wheat

(Contains Cereals containing gluten)

20

Vegetable Stock Paste

(Contains Celery)

1

Garlic Clove

1

Tomato Passata

1

Mixed Herbs

40

Baby Spinach

32

Fresh Pesto

(Contains Milk)

50

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240

Boiled Water for the Bulgur

1

Sugar

100

Water for the Sauce

10

Butter

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Nutritional information

Energy (kJ)2581 kJ
Energy (kcal)617 kcal
Fat19.2 g
of which saturates8.1 g
Carbohydrate84.1 g
of which sugars13.9 g
Protein23 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Garlic Press
Medium Saucepan
Lid
Pan

Instructions

Roast the Tomatoes
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Halve the tomatoes.

c) Pop the tomatoes onto a medium baking tray. Drizzle with oil and the balsamic glaze, then season with salt and pepper. When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 12-15 mins.

d) Meanwhile, drain and rinse the cannellini beans.

Cook the Bulgur
2

a) Pour the boiled water for the bulgur (see pantry for amount) into a medium saucepan on high heat, then stir in the bulgur wheat and half the vegetable stock paste.

b) Bring back to the boil and simmer for 1 min.

c) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Peel and grate the garlic (or use a garlic press).

Sauce Time
3

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and cook for 1 min.

b) Add the passata, cannellini beans, mixed herbs, remaining vegetable stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce to a simmer.

c) Simmer the sauce until thickened, 5-6 mins.

Add the Spinach
4

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the butter (see pantry for amount) until melted.

c) Season with salt and pepper.

Hey Pesto
5

a) When the bulgur is ready, fluff up the grains with a fork and stir through the pesto.

Finish and Serve
6

a) Share your pesto bulgur between your bowls.

b) Top with the cannellini bean stew and spoon over roasted balsamic tomatoes.

c) Finish by crumbling over the Greek style salad cheese.

Enjoy!