Rustic White Bean Stew

Serves

4

Prep Time

5 minutes

Cook Time

25 minutes

Ingredients

1 large onion, thinly sliced
1 tbsp garlic, minced
12 fl oz (360 ml) vegetable stock
2 x 14 oz (400 g) cans white beans, drained
1 oz (30 g) basil leaves
8.5 oz (240 g) baby spinach leaves
4 oz (115 g) vegan Parmesan cheese, shredded

Nutrition

(Per Serving)

Calories

320

Fats

16 g

Protein

17 g

Carbs

27 g

Instructions

  • Heat 2 tablespoons olive oil in large pot over medium-low heat. Add onions and garlic. Cook for 10 to 15 minutes, stirring occasionally, until soft and golden.
  • Stir in vegetable stock, scraping any browned bits from bottom of pot. Add beans, bring to boil, then reduce to simmer for 5 minutes.
  • Add basil and spinach, stirring until wilted. Season with salt and pepper.
  • Stir in Parmesan and drizzle with olive oil before serving. Alternatively, garnish individual portions with Parmesan and olive oil.