Cannellini Bean Stew with Mascarpone, Rosemary, Braised Silverbeet & Toasted Garlic Bread

Prepare Ingredients:

Wash the fresh produce. Thinly slice 2 garlic cloves. Cut silverbeet leaves and stems into 1 cm slices, separating leaves and stems. Drain and rinse cannellini beans. Halve carrot lengthways then finely slice into half circles.

Cook Beans:

Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add garlic and cook until golden, about 2 minutes. Add silverbeet stems, carrot, cannellini beans, and chili flakes (use to your taste), then stir to combine.

Simmer Beans:

To the same pan add rosemary, stock concentrate and 2 cups of water and stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medium low and simmer until silverbeet stems are tender, about 5 minutes.

Cook Silverbeet:

Add silverbeet leaves to pan and stir to combine. Cook until leaves are bright green and tender, about 5 minutes. Taste and add salt and pepper as needed. Remove rosemary sprigs and discard. Remove stew from heat and set aside.

Toast Bread:

Cut bread roll in half. Drizzle bread with 1 tablespoon olive oil. Toast bread in toaster or in a pan over medium heat until golden, about 3 minutes per side. Rub both sides of toasted bread with remaining whole garlic clove, then discard garlic clove.

You Plate It:

Add mascarpone to stew and stir to combine. Divide between bowls and serve with garlic bread alongside. Enjoy!