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Cannellini Bean and Chorizo Stew

Cannellini Bean and Chorizo Stew

with courgette and crusty baguette
4.5(11)
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Get 50% off your first box!
Calories
: 
864 kcal
Protein
: 
42g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Soya
  • Milk
  • May contain traces of allergens
Serving amount

100 grams

Chorizo

(Contains: Milk)

1 pack(s)

Cannellini Beans

1 unit(s)

Leek

1 unit(s)

Courgette

5 grams

Parsley

½ sachet(s)

Italian Herbs

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Passata

2 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

1 sachet(s)

Chicken Stock

(Contains: Wheat, Barley)

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)3616 kJ
Energy (kcal)864 kcal
Fat20.4 g
of which saturates7.8 g
Carbohydrate118.6 g
of which sugars21.1 g
Dietary Fiber18.6 g
Protein42 g
Salt6.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Pot with Lid

Cooking steps

PDF
Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Remove the root and dark green leafy part from the leek. Thinly slice.
  • Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Drain and rinse the cannellini beans in a sieve.
Soften the Leek
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the leek and chorizo.
  • Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.
Simmer the Stew
3
  • Add the cannellini beans, half the dried Italian herbs (double for 4p) and chilli flakes (use less if you don't like spice) to the pot. 
  • Cook until fragrant, stirring frequently, 1 min.
  • Pour in the passata, stock and 400ml water (double for 4p).
  • Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.

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

Add the Courgette
4
  • When 5 mins of cooking time remain, remove the lid and add the courgette.
  • Cook until softened, 5 mins.
  • Taste and season with salt, pepper and sugar, if desired.
Warm the Baguettes
5
  • Pop the baguettes into the oven to warm through, 2-3 mins.
Finish and Serve
6
  • Dish up spoonfuls of hearty cannellini bean and chorizo stew.
  • Garnish with cheese and chopped parsley.
  • Serve the warm baguette alongside.
Meal right image

Explore Similar Recipes

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