Vegetable and White Bean Stew

Vegetable and White Bean Stew

I will always give credit where credit it due. I work until 8 on Mondays, so that is my husband’s night to cook. He whipped this one up and it was awesome. However, the real credit goes to Jules of Stone Soup. Thanks Jules!

Average Time: 15 minutes

Serves: 3-4


2 cans (14oz) white kidney beans

2 cans diced tomatoes

4 medium zucchini, sliced

2 Tbsp smoked paprika

1 bag washed baby spinach


1. Place beans and their canning liquid, tomatoes and their juices, zucchini and paprika in a large saucepan.

2. Bring to a simmer and cook uncovered for about 10 minutes or until the zucchini is soft.

3. Add spinach and continue to cook, stirring until the spinach is just wilted. About 1 minute.

4. Taste and season with salt and pepper as needed.

5. Sever drizzled with peppery olive oil.

Serving Suggestion: Serve over quinoa, rice, cous cous or with your favorite bread or pita.


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