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Zucchini and White Bean Stew

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  • 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.