Keeping fall staples in the kitchen will help create easy meal ideas like this stew.
220 cal Serves 6
Prep time: 0h 20m
Cook time: 0h 25m
Total time: 0h 45m
|1 tbsp||extra virgin olive oil||15 mL|
|1||onion, thinly sliced|
|6||cloves garlic, thinly sliced|
|2||stalks celery, thinly sliced|
|2||sweet potatoes (about 1 3/4 lb/800 g), peeled and chopped|
|1 tbsp||chopped fresh thyme leaves||15 mL|
|1/4 tsp||pepper||1 mL|
|2 cups||sodium reduced vegetable broth||500 mL|
|1 can||no salt added white kidney beans, drained and rinsed||19 oz/540 mL|
|1 tub||baby spinach, coarsely chopped||142 g|
In a large saucepan, heat oil over medium heat. Cook onion, garlic and celery for 3 minutes to soften. Stir in sweet potatoes, thyme and pepper to coat well.
Add broth and bay leaves and bring to a boil. Reduce heat; cover and simmer gently for 15 minutes or until sweet potatoes are tender but firm.
Uncover and stir in kidney beans and spinach and cook for 5 minutes to heat through. Remove bay leaves before serving.
- Change up the beans in this stew and try other favourites, like black beans, red kidney or mixed beans.
Nutritional information Per serving (1 of 6)
|Total fat||2.5 g|
|Saturated fat||.2 g|
|Added sugars||0 g|
Original source: Bean, sweet potato and garlic stew | Heart and Stroke Foundation, 2022.