Vegetable & White Bean Winter Stew

Ingredients

• 1 tbsp Olive oil
• 1 small Yellow onion
• 2 medium Carrots
• 2 stalks Celery stalks
• 3 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Dried thyme
• 1/4 tsp Ground black pepper
• 1/4 tsp Crushed red pepper flakes(optional)
• 1 can (14.5 oz) Canned diced tomatoes
• 2 cups Vegetable broth
• 1 can (15 oz) Canned white beans (cannellini/navy), drained and rinsed
• 2 cups Baby spinach(optional)
• 1 tbsp Lemon juice
• 1/2 tsp Salt(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the onion, carrots, and celery; mince the garlic. Drain and rinse the white beans.

2. 2

   Sauté (about 10 minutes): In a pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in garlic, oregano, thyme, black pepper, and red pepper flakes (if using) for 30–60 seconds.

3. 3

   Simmer (about 35 minutes): Add diced tomatoes and vegetable broth. Bring to a simmer, then stir in the white beans. Simmer gently until the vegetables are tender and the stew thickens slightly, about 30–35 minutes.

4. 4

   Finish (about 5 minutes): Stir in spinach (if using) until wilted. Turn off heat and stir in lemon juice. Taste and add salt if needed.