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White Bean Vegetable Stew

Serves 5 | Prep Time 15 minutes | Cook Time 30 minutes

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White Bean Vegetable Stew


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 Whole Tomatoes, 1 can, do not drain

15 ounces Eden Great Northern Beans, do not drain
Eden 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)


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 Information

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

©2015 Eden Foods, Inc.