With Christmas cookies, holiday pies, and family recipes in abundance this time of year, it can seem nearly impossible to make it out on the other end with a bikini body in tact. Cold weather is synonymous with heartier (more caloric) meals, originally developed and served to keep our bodies running optimally during the winter months. Although it is perfectly natural to crave those warmer foods, it is important to remember that unless you are very active (and burning those calories), excess intake during the holiday season may not leave you feeling the most jolly come January.
Today I wanted to share a hearty, nourishing, and completely crave worthy Mushroom, Tomato, and White Bean Stew recipe. This chunky and vibrant stew is the perfect addition to any hibernation night -cozying up on the couch under a wool blanket, fire a’ blazing. Because this stew is packed with seasonal vegetables, white beans, and comforting spices, you’ll still achieve the savory and warming comfort food taste without the comfort food calories. I love to serve this vegan and gluten free stew over quinoa, brown rice, or couscous. It is also perfectly wonderful on its own with sliced avocado and a few sprigs of fresh parsley!
Mushroom, Tomato & White Bean Stew [makes 4 servings]
1 tablespoon olive oil
2 medium yellow onions, chopped medium
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried fennel seed, ground
1/8 teaspoon dried sage
1/2 cup vegetable broth
16 ounces baby Bella mushrooms, rinsed & sliced 1/4 inch thick
15 ounce can cannellini beans (white kidney beans), drained & thoroughly rinsed
14.5 ounce can diced tomatoes
1/2 cup flat-leaf parsley, roughly chopped
salt + pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering. Add onions, garlic, and spices and stir to combine. Stir occasionally for about 7 minutes, or until the onion has softened and lightly browned the spices are delightfully pungent.
Add the vegetable broth and quickly scrape up any browned bits from the bottom of the Dutch oven. Stir in the mushrooms then cover the pot for about 5 minutes. By this point the mushrooms will have significantly shrunken and released their juices.
Stir in the beans, tomato with juices, and parsley. Reduce heat to medium low, recover the pot, and let simmer for 10 minutes. Enjoy!
Nutritional Information (per serving= 1.5 cups)
163 Calories, 30g Carbohydrates, .5g Fat, 10.6g Protein, 8.5g Fiber