Cannellini Bean Stew
This is another recipe that is a favorite at the McDougall Program. It is very easy to prepare and the leftovers are great the next day. This recipe may easily be doubled for more servings.
Serves: 2
Prep Time: 5 min
Cook Time: 15 min
Ingredients
1/2
Onion, chopped
1/2-1 Tsp
Minced fresh garlic (or bottled minced garlic)
2 Cups
Vegetable broth or water
15 Ounce Can
White cannellini beans, drained and rinsed
1
Tomato, chopped
1-2 Tbsp
Slivered fresh basil
Several Twists
Fresh ground pepper
Directions
1
Place onion and garlic in a saucepan with the broth. Cook, stirring occasionally for 2-3 minutes until onion softens slightly. Add remaining ingredients and simmer for about 15 minutes to blend flavors, stirring occasionally.
2
Serve plain in a bowl with some bread or ladle over whole grains, pasta or potatoes.
Hints: If fresh tomatoes are not in season, use canned diced tomatoes instead. Substitute 3/4 cup of drained, canned diced tomatoes for every 1 tomato.
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