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White bean stew with polenta dumplings

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Filled with polenta dumplings, this white bean stew is sure to fill you up – and warm you up.

  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time25 minutes
White bean stew with polenta dumplings

Ingredients

  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 400g can diced tomatoes
  • 400g Cucina Matese Passata
  • 2 tbs chopped rosemary
  • 2 2/3 cups (400g) self-raising flour
  • 1 cup (170g) polenta (cornmeal)
  • 1 cup (80g) finely grated parmesan
  • 120g butter, melted
  • 1 1/4 cups (310ml) milk
  • 1/3 cup (25g) finely grated parmesan, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a 6-cup (1.5L) ovenproof saucepan over medium-high heat. Add the onion, celery, carrot and garlic. Cook, stirring, for 5 mins or until almost tender. Stir in the beans, tomato, passata and rosemary. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 40 mins or until liquid reduces slightly. Season.

  2. Step 2

    Meanwhile, preheat oven to 180°C. Combine the flour, polenta, parmesan, butter and milk in a bowl. Season. Divide into 12 portions. Roll each portion into a ball and arrange around the edge of the bean mixture in the pan. Sprinkle with extra parmesan.

  3. Step 3

    Bake for 20 mins or until dumplings are golden brown and cooked through.

Recipe tip

Serve with pepitas and rosemary sprigs

Nutrition Information

Per Serve

Energy: 3402kJ/814 Cals (39%)

Protein: 27g (54%)

Fat: 32g (46%)

Sat fat: 17g (71%)

Carb: 93g (30%)

Sugar: 13g (14%)

Fibre: 14g (47%)

Sodium: 1247mg (62%)

White bean stew with polenta dumplings

White bean stew with polenta dumplings
  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time25 minutes
Ingredients
  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 400g can diced tomatoes
  • 400g Cucina Matese Passata
  • 2 tbs chopped rosemary
  • 2 2/3 cups (400g) self-raising flour
  • 1 cup (170g) polenta (cornmeal)
  • 1 cup (80g) finely grated parmesan
  • 120g butter, melted
  • 1 1/4 cups (310ml) milk
  • 1/3 cup (25g) finely grated parmesan, extra
    Description

    Filled with polenta dumplings, this white bean stew is sure to fill you up – and warm you up.

    Method

    1. Step 1

      Heat half the oil in a 6-cup (1.5L) ovenproof saucepan over medium-high heat. Add the onion, celery, carrot and garlic. Cook, stirring, for 5 mins or until almost tender. Stir in the beans, tomato, passata and rosemary. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 40 mins or until liquid reduces slightly. Season.

    2. Step 2

      Meanwhile, preheat oven to 180°C. Combine the flour, polenta, parmesan, butter and milk in a bowl. Season. Divide into 12 portions. Roll each portion into a ball and arrange around the edge of the bean mixture in the pan. Sprinkle with extra parmesan.

    3. Step 3

      Bake for 20 mins or until dumplings are golden brown and cooked through.