Name: Zucchini and White Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon extra virgin olive oil; 2 cups baby spinach; 2 cups tomato sauce; 2 small to medium zucchinis; ¼ teaspoon red pepper flakes; to garnish: grated Parmesan cheese; ½ red onion, minced; salt and pepper; 1 can white beans, drained and rinsed; 1 garlic clove, minced; ¼ cup fresh basil leaves, julienned; 1 cup vegetable broth, low sodium

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

Milk

Gluten Free

Vegetarian

Mediterranean

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

gram

Baby Spinach

Pasta Sauces

tomato sauce

zucchini

Seasonings

red pepper flakes

Cheese

grated parmesan cheese

red onion

Salt & Pepper

Beans & Legumes

white beans

garlic

fresh basil

Stocks & Broths

Reduced Sodium Vegetable Broth

Vitamin B6

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Selenium

Minerals

Manganese

Copper

Cholesterol

Thiamin (B1)

Beta-cryptoxanthin

Calcium

Total polyunsaturated fatty acids

Calories from Fat

Calories

Total monounsaturated fatty acids

Saturated Fat

Choline

Zinc

Sodium

Potassium

Dietary Fiber

Carbohydrates

Sugar

Protein

Vitamin C

Vitamin A

Phosphorus

Magnesium

Iron

Water

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Lycopene

Alpha-carotene

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Zucchini and White Bean Stew

Baking Goods

Produce

Pasta, Sauces, Grain

Dairy

Meal

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