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Tuscan White Bean & Potato Stew

Name: Tuscan White Bean & Potato Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g, peeled and diced small Potatoes; 400 g, drained and rinsed Cannellini Beans (canned); 400 g canned chopped Pasta; 100 g fresh Rice; 1 medium, chopped Onion; 3 cloves, minced Garlic; 1 tbsp Olive Oil; 500 ml Vegetable Broth; 1 tsp Italian Seasoning

A pantry-adapted take on Tuscan White Bean & Potato Stew — uses Pasta instead of Tomatoes, Rice instead of Spinach. Nutrition is approximate.

Prep 10 minCook 25 minTotal 35 min4 servingseasy

VeganNut-FreePeanut-FreeSesame-FreeStewWeight-Loss

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Ingredients

Potatoes300 g, peeled and diced small
Cannellini Beans (canned)400 g, drained and rinsed
Pasta400 g canned chopped
Rice100 g fresh
Onion1 medium, chopped
Garlic3 cloves, minced
Olive Oil1 tbsp
Vegetable Broth500 ml
Italian Seasoning1 tsp

Instructions

1
Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3-4 minutes.
2
Add the diced potatoes, Italian seasoning, chopped Pasta, and vegetable broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until potatoes are tender.
3
Stir in the drained cannellini beans and simmer uncovered for another 5 minutes to thicken slightly.
4
Add the Rice and stir until wilted (about 1-2 minutes).
5
Season with salt and pepper to taste. For a creamier texture, lightly mash a few potatoes and beans against the side of the pot.

Nutrition

Estimated, per serving

210kcal

Calories

Protein

38g

Carbs

Fat

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