Zucchini Cannellini Tomato Stew

• 分量: 4
• 総時間: 40

材料

1 tbsp (15 ml) olive oil

1 large (160 g) red onion, chopped

2-3 cloves (9 g) of garlic, minced

1 medium zucchini, sliced into rounds

1 can (425 g) diced tomatoes

1 cup (240 ml) vegetable stock

1 can (425 g) cannellini beans, drained and rinsed

1 big handful spinach

Salt

Parmesan for topping, optional

手順

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.

2. Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,or until onion is soft.

3. Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.

4. Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it’s just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!

メモ

https://www.asaucykitchen.com/zucchini-and-cannellini-tomato-stew/

栄養

• サービングサイズ: 250 g
• カロリー: 201
• 脂肪総量: 4 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0 g
• コレステロール: 3 mg
• ナトリウム: 430 mg
• 炭水化物総量: 33 g
• 食物繊維: 7 g
• 糖質総量: 6 g
• タンパク質: 10 g