Description
A hearty and comforting stew featuring white beans, cherry tomatoes, and fresh greens, perfect for busy weekday lunches.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup spinach or kale
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: fresh herbs (like basil or parsley) for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Add cherry tomatoes and cook until soft.
- Stir in white beans and vegetable broth, bringing to a simmer.
- Add spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
Notes
Best eaten fresh but can be stored in the fridge for up to 3 days. Avoid freezing to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg