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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Tranches de bacon
20 g
Ail
227 g
Oignon rouge
170 g
Céleri, haché
2 pièce(s)
Ciabatta parbaked
(Contient: Gluten)
1 tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 boîte(s)
Tomates en dés
1 boîte(s)
Coulis de tomates
3 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Haricots romains
14 g
Persil
Pas inclus dans votre livraison
¼ cc
Sucre*
pièce(s)
Huile*
Ustensiles
Instructions
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!
