Quick White Bean and Vegetable Stew

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.