Bean, sweet potato and garlic stew

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

Ingredients

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
2	bay leaves
1 can	no salt added white kidney beans, drained and rinsed	19 oz/540 mL
1 tub	baby spinach, coarsely chopped	142 g

Directions

Step 1

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.

Step 2

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.

Step 3

Uncover and stir in kidney beans and spinach and cook for 5 minutes to heat through. Remove bay leaves before serving.

Tips

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)

Calories	220
Protein	9 g
Sodium	300 mg
Potassium	950 mg
Total fat	2.5 g
Saturated fat	.2 g
Cholesterol	0 mg
Carbohydrates	43 g
Fibre	12 g
Sugars	9 g
Added sugars	0 g