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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 4.7 g
  • Cholesterol: 15.0 mg
  • Sodium: 608.8 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 6.7 g
  • Protein: 13.2 g

View full nutritional breakdown of White Bean Stew with Spinach and Turkey Bacon calories by ingredient
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White Bean Stew with Spinach and Turkey Bacon

Submitted by: CBIANCO1

Introduction

This is a hearty, nutrition-packed stew, with a subtle, smoky flavor that compliments the sweetness and acidity from the tomatoes nicely. A great one pot meal, it offers protein, green vegetable and a good amount of fiber all at once! This is a hearty, nutrition-packed stew, with a subtle, smoky flavor that compliments the sweetness and acidity from the tomatoes nicely. A great one pot meal, it offers protein, green vegetable and a good amount of fiber all at once!
Number of Servings: 10

Ingredients

    2 cans white beans (I used great northern)
    2 vine-ripened tomatoes
    16 oz. can fire-roasted tomatoes
    1/2 cup of roasted red peppers (packed in water)
    1 med. yellow onion
    2 Tbs. sofrito
    2 tbs olive oil
    6 slices pre-cooked turkey bacon
    1 bunch fresh spinach
    1 tsp. dried basil
    1 tsp smoked paprika
    1 tsp chili powder
    1 tsp agave syrup

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Directions

Chop onion, tomatoes and red peppers in a medium dice. Chop bacon into small pieces.
Heat olive in large sauce pan (or soup pot) over medium heat. Once oil is hot add onion and cook for 3-5 minutes until soft. Add smoked paprika, basil and chili powder and cook for one minute.
Add turkey bacon, and cook for one minute, stirring frequently. Add sofrito.
Add chopped tomatoes and peppers. Turn heat to medium high and cook for 3-5 minutes, stirring frequently.
Add fire-roasted tomatoes and water. Bring to simmer.
Rinse beans and add to stew. Simmer for ten minutes
Add spinach and cook until spinach wilts. Add salt, pepper and agave. Enjoy!
*I grated reduced fat cheddar over my bow and served with a slice of whole wheat bread.

Number of Servings: 10

Recipe submitted by SparkPeople user CBIANCO1.






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