A hearty and healthy soup that eats like a meal, freezer friendly and amazing leftovers. You will love this soup.
White Bean and Meatball Stew
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced or chopped
- 8 cups vegetable broth or water
- 1 large potato diced
- 1 cup dried white beans
- 1 pound ground lean beef or chicken
- 1/2 cup oat flour
- 1 egg
- 3 tablespoons soymilk or almond milk
- 1 cup fresh spinach or baby spinach – chopped optional
- Kosher salt
Instructions
- Heat a large pot over medium heat with oil. Add onion, garlic, carrots, and celery, sauté for a few minutes.
- Add broth, beans and potatoes, bring to a boil then cover and simmer for 1 -2 hours (until they are soft).
- Meanwhile, mix ground chicken or beef, oats, egg and soy milk. Shape into small meatballs. Prepare large frying pan, spray with cooking spray and place over high heat.
- Place meatballs in the pan, cook until browned and add to the pot of soup. Cook another 30 minutes, add salt and pepper to taste. Place spinach in the soup bowls and ladle soup on top.
Nutrition
Nutrition Facts
White Bean and Meatball Stew
Amount per Serving
Calories
530
% Daily Value*
Fat
15
g
23
%
Sodium
1500
mg
65
%
Carbohydrates
55
g
18
%
Fiber
11
g
46
%
Sugar
8
g
9
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
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