Home Recipes Vegetarian and Vegetables Smoky cannellini bean stew with pumpkin seed pesto and garlic croutons recipe

Smoky cannellini bean stew with pumpkin seed pesto and garlic croutons recipe

Smoky, hearty and warming with freshness from the pesto, this stew is real food for the soul. Swap the vegetarian...

Smoky cannellini bean stew with pumpkin seed pesto and garlic croutons recipe

Ingredients

For the stew

1 tbsp olive oil
2 onions, finely diced
2 carrots, peeled & finely diced
1 celery stick, finely diced
3 garlic cloves, crushed
1 tbsp smoked paprika
2 tsp dried thyme
1/8 tsp crushed chilli flakes
2 tbsp tomato puree
400g tin chopped tomatoes
800ml hot vegetable stock
2 x 400g tins cannellini beans, drained and rinsed
3 bay leaves
200g cavolo nero, cut into roughly 2cm wide slices

For the garlic croutons

2 tbsp olive oil
2 garlic cloves, peeled
2 thick sourdough slices, cut into roughly 2cm chunks

For the pesto

30g pumpkin seeds
30g fresh basil
20g vegetarian hard cheese, grated
1 lemon, juiced
1 garlic clove, crushed
4 tbsp olive oil

Smoky, hearty and warming with freshness from the pesto, this stew is real food for the soul. Swap the vegetarian hard cheese for vegan cheese if you want to make this recipe vegan. 

Serves 4-6

Prep time: 15 mins     Cook time: 45 mins 

Tip: If you would like to add some chorizo to this dish, add 100g diced chorizo to the pan when you start step 1 and cook for 4-5 mins until golden brown, before adding the vegetables and continuing with the recipe.

Method

  1. To make the stew, heat the oil in a large lidded saucepan or casserole pot over medium high heat. Add the onion, carrot and celery with a pinch of salt and cook, stirring occasionally, until lightly brown and softened, about 8-10 mins. Add the garlic, paprika, thyme, chilli flakes and tomato puree and cook, stirring, for 2 mins until aromatic. Add the chopped tomatoes, stock, cannellini beans and bay leaves then season with salt and pepper, stir and bring to a simmer. Simmer uncovered for 15 mins, until slightly thickened. 
  2. Meanwhile, make the garlic croutons. Preheat the oven to 200°C, fan 180°C. Add the oil and garlic to a small frying pan over medium heat and gently fry the garlic until lightly golden all over, 3-4 mins, making sure the garlic doesn’t burn. Discard the garlic. Add the sourdough pieces to a large baking tray then drizzle over the infused oil. Season with salt and pepper and toss together then bake for 12-15 mins, until golden brown and crispy. Set aside.
  3. Once the stew has thickened, stir through the cavolo nero. Cover with a lid and cook until the cavolo nero is tender, 12-15 mins. 
  4. Meanwhile, make the pesto. Toast the pumpkin seeds in a small frying pan until they start to pop then transfer to a plate and set aside to cool. Add all the ingredients to a food processor and season with salt and pepper. Whiz until fairly smooth, then taste and adjust seasoning. Set aside until needed. 
  5. Once the stew is ready, divide between bowls and top with the croutons and pesto.

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