Zucchini Cannellini Tomato Stew

• 份量: 4
• 总时间: 40

配料

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

步骤

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!

备注

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

营养

• 每份大小: 250 g
• 卡路里: 201
• 总脂肪: 4 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 3 g
• 反式脂肪: 0 g
• 胆固醇: 3 mg
• 钠: 430 mg
• 总碳水化合物: 33 g
• 膳食纤维: 7 g
• 总糖: 6 g
• 蛋白质: 10 g