Spring Veg Stew with Pesto & Roast Fennel

Name: Spring Veg Stew with Pesto & Roast Fennel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 Onions; 2 tbsp Olive oil; 3 Garlic cloves; 2 Carrots; 2 Courgettes; 5 Plumb tomatoes; 1 litre Veg stock; 1/2 tsp Oregano; 1 tbsp Fresh thyme; 1 can Cannoli beans; 3 handfuls Broad beans; 3 handfuls Spinach; 1/2 Lemon juice; 3 tbsp Nutritional yeast; 1 tsp Sea salt; 1 Fennel bulb; 1 tbsp Olive oil; 1 pinch Sea salt flakes; 100 g Pine nuts; 60 g Basil; 4 tbsp Extra virgin olive oil; 3 Nutritional yeast; 1/2 tsp Sea salt; 1 Lemon juice; 50 ml Water

This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.

Prep

20m

Cook

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.

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For

For the soup

Onions, chopped roughly

tbsp

Olive oil

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One Pot,

Fennel,

Pesto,

Mains,

Lunch

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Spring Veg Stew with Pesto & Roast Fennel

This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.

Prep

20m

Cook

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

For the soup

Onions, chopped roughly

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits