Cheesy White Bean Stew (with Roasted Red Pepper & Tomato Soup)

Name: Cheesy White Bean Stew (with Roasted Red Pepper & Tomato Soup) Recipe
Yield: 4
Ingredients: - 16-oz container roasted red pepper and tomato soup (I used Pacific Organics); - 2 serving (or more for your preference) firm tofu cubed; - just under 1/2 cup white beans; - 1 cup torn baby spinach; - 1/4 cup chopped roasted red peppers (this recipe accounts for 1/4c chopped mild peppadew all I had on hand); - 3 tbsp shredded Parmesan cheese

Number of Servings: 4

Ingredients

- 16-oz container roasted red pepper and tomato soup (I used Pacific Organics)- 2 serving (or more, for your preference) firm tofu, cubed- just under 1/2 cup white beans- 1 cup torn baby spinach- 1/4 cup chopped roasted red peppers (this recipe accounts for 1/4c chopped mild peppadew, all I had on hand)- 3 tbsp shredded Parmesan cheese

Directions

Combine all ingredients and simmer over medium heat until spinach wilts. Top with Parmesan cheese and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LOVELYMRSB.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 153.7
Total Fat: 3.5 g
Cholesterol: 7.7 mg
Sodium: 540.1 mg
Total Carbs: 18.2 g
Dietary Fiber: 2.6 g
Protein: 9.3 g

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