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White Bean Stew, Roasted Broccoli & Potato Rosti

White Bean Stew, Roasted Broccoli & Potato Rosti

Rating
4rating out of 5

(926 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

This plant-based stew isn't just comfort food, it's packed full of goodness thanks to the butter beans, cherry tomatoes and charred broccoli.

Prep Time

30 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
1 garlic clove
Fresh-Thyme
5g thyme
Cherry-tomatoes
250g cherry tomatoes
Tenderstem broccoli
120g Tenderstem broccoli
Baby-spinach
80g baby leaf spinach
Butter-beans
1 can of butter beans (400g)
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Tomato-paste
1 tomato paste sachet (16g)
Potatoes
4 white potatoes
You Will Need
Non-stick baking paper, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 5g thyme
  • 250g cherry tomatoes
  • 120g Tenderstem broccoli
  • 80g baby leaf spinach
  • 1 can of butter beans (400g)
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 white potato
Typical Values per 100g per serving
Energy 348 kJ
82 kcal
1588 kJ
375 kcal
Fat
of which saturates
0.5 g
0.1 g
2.4 g
0.3 g
Carbohydrate
of which sugars
14.8 g
2.3 g
67.3 g
10.4 g
Fibre 4 g 18.2 g
Protein 4 g 18.2 g
Salt 0.04 g 0.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
5g thyme
thyme(100%)
250g cherry tomatoes
cherry tomatoes
120g Tenderstem broccoli
tenderstem broccoli (100%)
80g baby leaf spinach
spinach
1 can of butter beans (400g)
butter beans, water, salt, ascorbic acid
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 tomato paste sachet (16g)
tomatoes
1 white potato
potato
Allergens
  • Allergens highlighted by † (sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and grate the potatoes

Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can

Add the squeezed potato to a bowl with 1/2 tsp [1 tsp] of salt and a pinch of pepper

2 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Add a sheet of non-stick baking paper to a baking tray (or two!) and drizzle with vegetable oil

Add the grated potato to one side of the baking paper and shape into a rectangle (press it down hard to make it as thin as possible!)

Drizzle with vegetable oil and put the tray in the oven for 20-25 min or until golden brown and crispy – this is your potato rosti

 

3 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

While the potato rosti is cooking, peel and finely dice the red onion[s]

Strip the thyme leaves from their stems and chop them roughly, discard the stems

Peel and finely chop (or grate) the garlic

4 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Heat a large wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium heat

Once hot, add the chopped onion, thyme and garlic to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften

 

5 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Once the rosti has had 10-12 min, add the Tenderstem broccoli to the other side of the tray

Season with a pinch of salt, drizzle with olive oil and return the tray to the oven for 10-12 min further or until the broccoli is golden and tender and the rosti is cooked through

 

6 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Meanwhile, cut the cherry tomatoes in half

Drain and rinse the butter beans 

Add the tomato paste to the softened onion and cook for 1 min further

Add the chopped tomatoes with the red wine vinegar and reduce the heat to low

Cook, covered, for 5-6 min further or until the tomatoes have broken down to create a sauce

 

7 2406 - White Bean Stew, Roasted Broccoli & Potato Rosti

Once done, add the baby leaf spinach and drained butter beans to the pan with a pinch of pepper and cook, covered, for 1-2 min further or until the spinach has wilted – this is your white bean stew

Once the rosti is done, transfer it to a board and cut in half

8

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Serve the roasted broccoli over the rosti halves 

Spoon over the white bean stew

Enjoy!

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