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White Bean Vegetable Stew
Serves 5 |
Prep Time 15 minutes |
Cook Time 30 minutes
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/2 cup onion, diced
1 clove garlic, minced
5 organic red potatoes, quartered
2 cup button mushrooms, quartered
1/4 cup Eden Sliced Shiitake Mushrooms
1/4 tsp dried thyme
1/2 tsp Eden Sea Salt, or to taste
2 cup water or vegetable stock
28 ounces any Eden Organic Whole Tomatoes, 1 can, do not drain
15 ounces Eden Organic Great Northern Beans, do not drain
Eden Organic Cannellini (White Kidney) Beans, or Organic Navy Beans
2 cups baby spinach leaves
1/8 tsp freshly ground black pepper, or to taste
1 tsp lemon juice, freshly squeezed
or 1/4 tsp. grated lemon zest (peel)
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Directions
Heat oil in a medium soup pot and sauté the onion, garlic and potatoes for 8 to 10 minutes until browned. Add the mushrooms, shiitake mushrooms, sea salt and thyme. Sauté 5 minutes. Add the water, tomatoes and beans. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 8 to 10 minutes until the potatoes are tender. Add the black pepper and the spinach. Stir and cook 1 minute until the spinach is wilted but still bright green. Serve.
Nutritional Info
Per serving:
152 Calories,
4g Fat (19% calories from fat),
7g Protein,
28g Carbohydrate,
11g Fiber,
0mg Cholesterol,
252mg Sodium
Related Recipes
American, Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, No Sweetener Added, Oils, Soup, Chili & Stews, Tomatoes, Vegan, Wheat-Free
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