White Bean Spinach Stew
Servings
4 Servings
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 4 cups mixture of cubed pumpkin butternut squash, sweet potatoes, and/or potatoes
- 1 cup raw white beans soaked overnight
- 10 ounces frozen chopped spinach no need to thaw
- 2 sprigs rosemary leaves finely chopped
- 2 sage leaves finely chopped
- 2 sprigs thyme leaves finely chopped
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 15 ounce can no salt added diced tomatoes
- 2 ½ cups water
Instructions
- Coat slow cooker with oil. Layer onions, garlic, carrots and beans in the cooker, add spinach rosemary, sage, and thyme, salt and pepper. Top with tomatoes and water.
- Place on low for 7 to 8 hours or up to 20.
Nutrition
Nutrition Facts
White Bean Spinach Stew
Amount per Serving
Calories
376
% Daily Value*
Fat
9.7
g
15
%
Carbohydrates
55.2
g
18
%
Fiber
13.5
g
56
%
Sugar
5.1
g
6
%
Protein
21.3
g
43
%
* Percent Daily Values are based on a 2000 calorie diet.