A staple of the Mediterranean diet, beans and greens are top-tier nutritious and a versatile combo that can be made many ways. In this vegan recipe, cannellini beans, red beans and lentils mix with mildly peppery bok choy for a flavorful vegetable stew with freshness from the green leafies and creaminess from the beans. Get this super healthy and downright comforting dish on your family’s table in under an hour.
Vegetable Stew With Beans & Bok Choy
- 32 oz. vegetable broth
- 1-½ cups celery sliced
- 1-½ cups carrots sliced
- 1 can (15 oz.) red beans drained
- 1 can (15 oz.) cannellini beans or other white beans, drained
- 1 can (15 oz.) lentils drained
- 1 tsp. Himalayan pink salt
- ¼ tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. oregano
- 3 cups bok choy chopped
- Cilantro garnish
Using soup pot or French oven, bring to boil vegetable broth, carrots and celery. Cover and turn down to simmer for 10 minutes until veggies are soft.
Add beans, lentils, spices and bok choy. Bring to boil, cover and turn down to simmer for 20 minutes.
Top with cilantro to serve.