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Tuscan-style Squash Stew with Goat's Cheese, Cannellini Beans & Basil Pesto
A bowlful of comfort. You'll simmer tangy goat's cheese in this Tuscan-style tomato stew. Think garlic and basil for Italian herb garden flavours. Creamy cannellini beans for even more fibre. And cavolo nero and butternut squash for colour. Finish with a dollop of pesto and dinner is served.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 80g Kale (whole leaf) (Kale (whole leaf))
- 1 tsp fennel seeds
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 125g French goats cheese (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 230g cannellini beans (cannellini beans, water, salt)
- ½ tsp chilli flakes
- 1 leek
- 1 small butternut squash
Nutritional Information
Calories: 624
Protein: 27g
Carbs: 54g
Fat: 34g
Ingredients
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 1 tsp fennel seeds (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 125g French goats cheese (use half) (Milk)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 small butternut squash (use half)
- 0.5 tsp chilli flakes (use half)
- 1 leek (use half)
- 200ml tomato & herb sauce (use half) (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
Nutritional Information
Calories: 613
Protein: 27g
Carbs: 54g
Fat: 33g
Tuscan-style Squash Stew with Goat's Cheese, Cannellini Beans & Basil Pesto
A bowlful of comfort. You'll simmer tangy goat's cheese in this Tuscan-style tomato stew. Think garlic and basil for Italian herb garden flavours. Creamy cannellini beans for even more fibre. And cavolo nero and butternut squash for colour. Finish with a dollop of pesto and dinner is served.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a peeler, a sieve & a measuring jug
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
- Place onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Build the dish
- Trim and slice the leek into 1/2cm half-moons. Rinse the whole kale leaves, then strip from the stalks and finely chop
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the leek, chilli flakes (for those who'd like the heat) and fennel seeds to the pan. Cook for 5-6 mins, until the leek softens. Season with salt and pepper
Get your simmer on
- Drain and rinse the beans
- Add the beans, tomato herb sauce, stock powder and 200ml water (100ml water for 1 person) to the pan. Bring to a boil and simmer for 4 mins
- Crumble in half the goat's cheese and simmer for a further 2 mins. Add a large splash of water to loosen the stew if needed
Last bits & plate up
- Stir the kale into the stew, along with the roasted squash. Simmer for 2 mins, until wilted. Season to taste
- Share the stew between bowls. Crumble over the remaining goat's cheese and drizzle with the pesto
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