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Cannellini Bean and Chorizo Stew

Cannellini Bean and Chorizo Stew

with parsley and chilli flake garnish

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This hearty chorizo and bean stew filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!

Tags:Quick•Family Friendly•Optional Spice•Under 650 calories
Allergens:Milk•Celery
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

100 g

Chorizo

(ContainsMilk)

1 pack

Cannellini Beans

½ piece

Leek

1 piece

Courgette

5 g

Parsley

½ sachet

Italian Herbs

1 pack

Tomato Paste

1 sachet

Vegetable Stock

(ContainsCelery)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 sachet

Dried Chilli Flakes

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1929 kJ
Energy (kcal)461 kcal
Fat18.26 g
of which saturates7.37 g
Carbohydrate35.59 g
of which sugars8.59 g
Dietary Fiber13.26 g
Protein30.04 g
Cholesterol0 mg
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Trim the leek. Thinly slice half (double for 4p).
  • Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Drain and rinse the cannellini beans.
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the sliced leek and season with salt and pepper.
  • Cook the leek until softened, 4-5 mins, stirring occasionally.
  • Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly.
3
  • Add the courgette, cannellini beans and half the dried Italian herbs (double for 4p) to the pot. Cook for 1 min, stirring frequently.
  • Add tomato paste, stock and 500ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the veg is tender.
  • Stir in the dried chilli flakes (use less if you don't like spice).
  • Season to taste with salt, pepper and sugar.

TIP: If you're in a hurry you can boil the water in your kettle.

4
  • Dish up spoonfuls of healthy, hearty vegetable, cannellini bean and chorizo stew.
  • Garnish with the chopped parsley and grated cheese.