This Sunday my father and I did a little cooking while watching football and relaxing with a couple brews. Hope you enjoy!

Tuscan Vegetable Stew

Total time: ~35 minutes

Level: Easy

Yield: 12 servings

 

Ingredients:

1 can (15 ounces) of low sodium cannellini beans, drained and rinsed

1 can (15 ounces) of kidney beans, drain and rinsed

2 tablespoons olive oil

1 large onion, diced

4 carrots, diced

4 stalks celery

2 small zucchinis, diced

2 cloves garlic, minced

2 tablespoons chopped fresh thyme leaves

4 teaspoons chopped fresh sage leaves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

64 ounces organic vegetable broth

2 cans (14.5 ounces) no salt added diced tomatoes

4 cups of baby spinach leaves

 

Directions:

1. In a small bowl mash half of the cannellini and kidney beans with the back of a spoon. Set aside.

2. Heat the olive oil in a large soup pot over high heat. Add onion, carrots, celery, zucchini, garlic, thyme, sage, 1 teaspoon of salt, 1/2 teaspoon of pepper.

3. Reduce heat to medium and stir occasionally until the vegetables are tender, no more than 5 minutes.

4. Add the broth and diced tomatoes (with juice) and bring to a boil.

5. Add the mashed and whole beans and spinach leaves and cook till spinach has wilted, about 3 minutes.

6. ENJOY!

Leave of comment letting us know how this recipe worked out for you!