Ingredients
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1 tablespoon extra virgin olive oil
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100g sliced pancetta, finely chopped
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1 brown onion, finely chopped
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1 carrot, cut into 1cm pieces
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2 celery stalks, cut into 1cm pieces
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4 garlic cloves, thinly sliced
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1 tablespoon finely chopped fresh rosemary leaves, plus extra 3 sprigs
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400g can crushed tomatoes
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400g jar pasta sauce with basil
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2 cups Massel salt reduced chicken style liquid stock
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1 zucchini, cut into 1cm pieces
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2 x 400g cans borlotti beans, drained, rinsed
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60g baby spinach
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250g packet garlic bread
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1/2 cup grated mozzarella
Method
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1Heat oil in a large ovenproof saucepan over medium-high heat. Add pancetta. Cook, stirring, for 5 minutes or until crisp. Add onion, carrot, celery, garlic and rosemary. Cook, stirring, for 4 minutes or until onion softens.
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2Add crushed tomato, pasta sauce, stock and 1 cup water. Bring to the boil. Add zucchini and beans. Reduce heat to medium. Cook for 10 minutes or until zucchini is tender. Stir in spinach. Remove from heat.
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3Preheat grill to medium-high. Cut each piece of garlic bread in half to form 2 thin rounds. Arrange garlic bread, slightly overlapping, on stew. Sprinkle with mozzarella and extra rosemary sprigs. Grill for 4 to 5 minutes or until cheese is golden. Serve.
Source: taste.com.au
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