This hearty vegetarian stew has lots to offer, including fiber, iron, potassium, vitamins A, C and K. Plus, you can cook it up in just 30 minutes.
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2 tablespoons extra virgin olive oil
1 yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 carrots, rinsed well, halved and sliced into ½-inch pieces
3 ribs celery, rinsed well, halved lengthwise and sliced into ¼-inch pieces
3 (15-ounce) cans low-sodium cannellini beans, drained and rinsed
2 teaspoons chopped fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
4 cups fresh spinach leaves
Calories 479
Total fat 8g
Saturated fat 1g
Protein 25g
Carbohydrate 80g
Dietary fiber 18g
Sugar 5g
Cholesterol 0mg
Sodium 210mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
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