Carb Smart Hearty Italian Beef and Tomato Stew
with Cannellini Beans and Parmesan Cheese
This dinner is like a big hug from Nonna! Buttery beans, braised veggies and roasted meatballs are all simmered in an aromatic tomato stock. A sprinkle of Parmesan cheese adds a salty finish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Stock Powder
(Contains Soy, Sulphites)
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Parmesan Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper.Add beef, breadcrumbs, 1/2 tbsp (1 tbsp) Italian Seasoning, 2 tbsp (4 tbsp) Parmesan, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper to a large bowl, then combine.Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).
Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, peel, then mince or grate garlic.Roughly chop spinach.Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then aromatics blend. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add garlic and remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min.Season with salt and pepper.
When meatballs are finished cooking, add meatballs and any liquid from the baking sheet to the pot.Add cannellini beans and their liquid, 1/4 cup (1/2 cup) water, crushed tomatoes and stock powder. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min.Add spinach. Cook, stirring occasionally, until wilted, 1 min.Season with salt and pepper, to taste.
Divide stew between bowls.Top with remaining Parmesan.