SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 30 MINUTES
INGREDIENTS
1 cup [261 g] Canned White Beans
1 cup [113 g] Shredded Carrots
1 cup [56.7 g] Shredded Red Cabbage
1 cup [240 ml] Vegetable Broth
1 tsp [2.2 g] Turmeric (Ground)
1 tsp, ground [1.4 g] Thyme (Dried)
1 tbsp [14 g] Olive Oil
1 dash [0.63 ml] Kosher Salt
DIRECTIONS
1. Heat olive oil in a medium pot over medium heat. Add
shredded carrots and cabbage; sauté 5 minutes until
softened.
2. Stir in white beans, vegetable broth, turmeric, thyme,
and salt. Bring to a gentle boil, then reduce the heat
and simmer uncovered for 15–20 minutes, stirring
occasionally, until the stew thickens slightly.
3. Season with additional salt, if desired.
4. Serve warm, optionally garnished with fresh herbs or a
drizzle of olive oil.
NUTRITION INFO
Calories : 416 Fat : 13.82 g Carbs : 55.33 g Protein : 18.3 g Fiber : 20 g Sugar : 7.09 g
White Bean and Veggie Stew
