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

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

Fresh Vegetables

gram

Baby Spinach

Pasta Sauces

tomato sauce

Seasonings

red pepper flakes

Beans & Legumes

white beans

zucchini

Cheese

grated parmesan cheese

red onion

fresh basil

Stocks & Broths

milliliter

vegetable broth

garlic

Salt & Pepper

Oils

extra virgin olive oil

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

Produce

Pasta, Sauces, Grain

Baking Goods

Dairy

Meal

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