You actually do have time to make a healthy meal!
Ingredients:
- 4 carrots, peeled, halved and cut in 1/2 pieces
- 1/2 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, undrained
- 1 cup no-salt-added or low sodium vegetable broth or water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh thyme or 1 teaspoon dried thyme
- 5 ounces baby spinach
- 2 cups cooked farro, quinoa or bean pasta, optional
Instructions:
In a large saute pan heat 2-3 tablespoons water and water saute carrots, red onion and garlic until tender, adding additional water as needed to prevent from sticking. Stir in beans, mashing about 1/4 cup of them with a fork. Add vegetable broth, nutritional yeast and thyme and bring to a simmer. Stir in spinach and heat until wilted.
Serve over bean pasta or a cooked whole grain, if desired.
Nutrition Facts:
- Calories 211
- Protein 13 g
- Carbohydrates 39 g
- Sugars 5 g
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 142 mg
- Fiber 14.6 g
- Beta-Carotene 9443 ug
- Vitamin C 24 mg
- Calcium 166 mg
- Iron 4.4 mg
- Folate 239 ug
- Magnesium 108 mg
- Potassium 930 mg
- Zinc 2.5 mg
- Selenium 3.9 ug
