White Bean Stew
This hearty and aromatic stew is packed with herbaceous flavor and good-for-you ingredients Serve with toasted garlic bread for a cozy and satisfyin dinner!
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Servings: 4
Calories: 82kcal
Ingredients
- 1 tablespoon olive oil
- 3/4 cup yellow onion chopped
- 2 tablespoons garlic minced
- 4 ounces canned green chiles diced
- 1/2 teaspoon black pepper
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can Great Northern beans, rinsed and drained
- 1 15-ounce can light pinto beans, rinsed and drained
- 1/2 cup Italian parsley chopped
- 1/4 cup scallions chopped
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme leaves
- 1 tablespoon dried oregano
- 1 1/2 tablespoons ground cumin
- 2 bay leaves
- 4 1/2 cups vegan chicken-style broth
Instructions
- Heat a large soup pot on the stove over medium heat then add the olive oil. When the oil is hot, add the onions. Cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. add the green chiles and black pepper; cook for 1 minute more.
- Add red and green bell peppers, all the drained beans, parsley, scallions, rosemary, thyme, oregano, cumin, and bay leaves. Stiir to combine then pour in the chicken-style broth.
- Bring just to a boil then reduce the heat to low. Coover and simmer for 90 minutes, stirring occasionally. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 126mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 63mg | Calcium: 90mg | Iron: 4mg
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