Weekday Vegetarian: White Bean and Vegetable Stew
I've been cooking up a storm the last two days because my daughter is working on a theatre festival and is working from 10:00 a.m. until 11 p.m. daily for the next two weeks and won't have time to cook for herself. I've made a bunch of stuff to stick in the freezer so that she will have some healthy meals to come home to, rather than buying herself fast food. Because I was making a variety of things, I didn't really want to be making complicated, fussy recipes. When I want something quick, easy and delicious, I always start with the website Stone Soup where writer Jules Clancy specializes in meals that have five ingredients that you can make in ten minutes. There isn't a lot of finesse or flavour layering in her recipes, but sometimes you just want to make something uncomplicated that tastes great. I added some onion and garlic to her recipe, because we like onion and garlic.
White Bean and Vegetable Stew
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
2 cans white beans
2 cans tomatoes
2-3 zucchini, sliced into coins
2 tbsp smoked paprika
1 bunch baby spinach
Salt and pepper to taste
1. Place beans and their liquid, tomatoes and their juice and paprika in a large saucepain.
2. Bring to a simmer and cook uncovered for 10 minutes or until zucchini is soft.
3. Add spinach and cook until just wilted, about 1 minute.
4. Taste for salt and pepper. Drizzle with olive oil.
More Great Vegetable Stews
Bean and Vegetable Stew
Tomato Bean Stew with Marinated Peppers and Spinach
Kale and Potato Stew