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 organic canned whole tomatoes, 1 can, do not drain
• 15 ounces Eden Great Northern, Cannellini, or Navy Beans, do not drain
• 2 cups baby spinach leaves
• 1/8 tsp Eden Black Pepper, or to taste
• 1 tsp lemon juice, freshly squeezed
or 1/4 tsp. grated lemon zest (peel)
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 Information
Per serving: 224 calories, 4g fat (14% calories from fat), 8g protein, 42g carbohydrate, 9g fiber, 0mg cholesterol, 270mg sodium