Speedy Bacon and White Bean Stew
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Speedy Bacon and White Bean Stew

Speedy Bacon and White Bean Stew

with Herby Cheese Toasts

This 20 min stew that features a tomato based broth, umami-rich bacon and creamy cannellini beans is as speedy as it is delicious.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

100 g

Bacon Strips

1 unit(s)

Cannellini Beans

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

113 g


56 g

Baby Spinach

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 tbsp

All-Purpose Flour

(Contains Wheat)

14 g

Parsley and Thyme

1 unit(s)

Garlic, cloves


Nutrition Values

Calories710 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber17 g
Protein34 g
Cholesterol65 mg
Sodium1570 mg
Trans Fat0.3 g
Potassium1050 mg
Calcium450 mg
Iron7.5 mg
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.


Large Pot
Small Bowl
Measuring Spoons


  • Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease.)
  • Add bacon to a cold, large pot.
  • Heat the pot over medium-high heat. Cook bacon, stirring occasionally, until golden-brown and crispy, 4-6 min.**
  • Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
  • Meanwhile, mince or grate garlic.
  • Roughly chop spinach.
  • Roughly chop parsley.
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
  • Combine butter, half the thyme and half the parsley in a small bowl. Season with salt and pepper.

  • Heat the pot with reserved bacon fat (from step 1) over medium-high.
  • When hot, add garlic and mirepoix. Cook, stirring occasionally, until mirepoix softens slightly, 4-5 min. 
  • Sprinkle flour over top. Cook, stirring often, until mirepoix is well coated and flour cooks out slightly, 1-2 min.
  • Add cannellini beans and their liquid, tomato sauce base, stock powder and 1/2 cup (1 cup) water to the same pot. Cook, stirring occasionally, until veggies are tender and stew thickens slightly, 5-6 min.
  • Add spinach, half the bacon, half the cheese and remaining thyme. Cook, stirring occasionally, until spinach is wilted and cheese melts, 1 min. Season with salt and pepper, to taste.

In dev see if more water is needed

  • Meanwhile, halve buns.
  • Arrange on a parchment-lined baking sheet, cut-side up.
  • Spread herb butter over cut-side of buns, then sprinkle with remaining cheese.
  • Broil toasts in the top of the oven until golden-brown and cheese is bubbling, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • Divide stew between bowls. Top with remaining bacon.
  • Sprinkle with remaining parsley.
  • Serve toasts alongside.
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