Tuscan White Bean & Veggie Stew
Garlic is sautéed in a little olive oil, then simmered with low-sodium vegetable broth, no-salt-added diced tomatoes, cannellini beans, green beans, carrots, and Italian seasoning for 10 minutes. Baby spinach is stirred in off the heat until it wilts, and the stew is finished with black pepper. It's a quick, low-cholesterol, one-pot meal made mostly from pantry staples.
Equipment
- 1 Large pot
- 1 can opener
- colander or strainer (for rinsing the canned beans and carrots)
- Knife and cutting board
Ingredients
- 1 can 15 ounces cannellini beans, rinsed and drained
- 1 can 15 ounces cut green beans, rinsed and drained
- 1 can 14.5 ounces no-salt-added diced tomatoes
- 1 can 15 ounces sliced carrots, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach roughly chopped
- Black pepper to taste
Instructions
- Sauté: In the large pot, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Add the base: Add the vegetable broth, diced tomatoes, cannellini beans, green beans, and carrots. Stir in the Italian seasoning.
- Simmer: Bring to a simmer and cook for 10 minutes so the flavors meld together.
- Wilt the spinach: Turn off the heat and stir in the baby spinach until it wilts.
- Season with black pepper and serve.
