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Serves: 5 | Prep Time: 15 minutes | Cook Time: 30 minutes
White Bean Vegetable Stew



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, 4 g fat (19% calories from fat), 7 g protein, 28 g carbohydrate, 11 g fiber, 0 mg cholesterol, 252 mg sodium

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