Rustic Italian Stew
with Bacon and Cheesy Croutons
Mamma mia! We’re excited to bring you this deliciously hearty and rustic stew. It’s got all the good stuff: homemade Parmesan croutons, crispy bacon, rich tomato base - mmm we couldn't ask for anything more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Bacon Strips
20 g
Garlic
227 g
Red Onion
170 g
Celery, chopped
2 unit
Parbaked Ciabatta
(Contains: Gluten)
1 cup
Parmesan Cheese, shredded
(Contains: Milk)
1 can
Diced Tomatoes
1 box
Tomato Passata
3 unit
Chicken Broth Concentrate
1 unit
Borlotti Beans
14 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 375°F (to bake the bread.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Mince or grate the garlic. Roughly chop the parsley. Cut the bacon into 1/2-inch slices.
Start the stew: Heat a large pot over medium-low heat. Add a drizzle of oil, then the bacon. Cook until crispy on the edges, 5-6 min. Transfer the bacon to a paper-towel-lined plate. Discard all but 1 tbsp bacon fat in the pan. Add the garlic, red onion and celery. Cook until the veggies are golden-brown, 8-10 min.
Add the diced tomatoes, tomato passata, broth concentrates and 2 cups of water. Simmer until the stew thickens, 9-10 min. Add the box of beans (including the liquid.) Season with salt, pepper and sugar. (TIP: Taste, and if you're finding it too sour, add more sugar, 1/4 tsp a time! Also, if you would like more of a "soupy" consistency add a bit more water.)
Toast the ciabatta: Meanwhile, place the ciabatta on a baking sheet. Bake until cooked through, 4-5 min. Cut the ciabatta in half, brush with oil and sprinkle with half the Parmesan cheese. Return to the baking sheet and bake until the cheese melts and turns golden-brown, 3-4 min. (TIP: Keep an eye on your bread so that it doesn't burn!)
Finish and serve: Slice the toasted ciabatta it into 1-inch croutons. Divide the stew between bowls. Top with croutons and sprinkle with remaining Parmesan cheese, crispy bacon and parsley. Enjoy!
