Yellow Squash, Mushroom and White Bean Stew

Yellow Squash, Mushroom and White Bean Stew
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.9
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.6 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 10.5 g
  • Protein: 16.1 g

View full nutritional breakdown of Yellow Squash, Mushroom and White Bean Stew calories by ingredient
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Introduction

A hearty, healthy and delicious stew full of fiber and protein. Can be served over any whole whole grain, or with a portion of whole wheat Italian bread. A hearty, healthy and delicious stew full of fiber and protein. Can be served over any whole whole grain, or with a portion of whole wheat Italian bread.
Number of Servings: 4

Ingredients

    *1 tbsp. Earth Balance
    *3 medium yellow Summer squash, sliced and chopped
    *1 package baby portobella mushrooms, sliced
    *2 cups white cannelini beans
    *3 handfuls fresh spinach
    *1 small can tomato paste
    *1 large can vegetable stock
    *fresh oregano, roughly chopped
    *salt and pepper to taste

Directions

1. In small pot, combine tomato paste and vegetable stock. Simmer over low heat. Use salt and pepper to taste.
2. In large pot, melt Earth Balance. Add in oregano. Add in yellow Summer squash and portobella mushrooms. Cook over medium heat until vegetables are soft. Add in white cannelini beans. Use salt and pepper to taste.
3. Add in tomato sauce, and heat over low heat for 1-1 1/2 hours.
4. Right before serving, add in the fresh spinach and stir it into the stew. Stew will be ready to serve once the spinach has wilted.
5. Serve and enjoy! Makes 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ZUCCHINILOVELY.

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