Zucchini and White Bean Stew
Aside from zucchini, this stew is entirely pantry friendly. The secret ingredient? A high quality marinara sauce which is the base for this easy stew.
This stew is one pot for easy clean up! The zucchini and white beans all absorb the flavors of the stew and make for crunchy and pillowy bites. The ingredients soak up the flavor as they simmer, the zucchini maintains an al dente crunch, and the white beans (and cheese, if you use it!) give this soup some added protein.
This stew saves well for leftovers, so meal prep it and enjoy it for lunch or dinner all week! You’ll want some crunchy bread nearby to soak up the last drops of the soup!
I always think Parmesan cheese just adds a salty and savory kick to any Italian-style soups, but it’s definitely not essential here, so feel free to leave it out!
If you’re not vegetarian, add some sausage to this soup for a more robust and hearty twist!
Zucchini and White Bean Stew
Ingredients
- 2 small to medium zucchinis
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon red pepper flakes
- ½ red onion minced
- 1 15oz can white beans, drained and rinsed
- 2 cups tomato sauce I love Rao’s Marinara or Tomato Basil
- 1 cup vegetable broth low sodium
- ¼ cup fresh basil leaves julienned
- 2 cups baby spinach
- salt and pepper
- to garnish: grated Parmesan cheese
Instructions
- Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip slices. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the garlic, red pepper flakes, and onions, stir for 1 minute to soften onions and then add in the zucchini. Stir well and let cook for 3-5 minutes, tossing the zucchini occasionally, unit zucchini begins to soften.
- Add the white beans, tomato sauce, broth and simmer for 5 minutes.
- Stir in half of the basil, the spinach, and season with salt and pepper. Let cook for 2-3 more minutes or until the spinach wilts.
- Divide stew into bowls and garnish with remaining basil and Parmesan cheese, if using.
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