COOKING TIME :
SPICINESS :
SERVES:
INGREDIENTS
1 tbsp (15 mL) – Canola oil
½ cup (125 mL) – Carrots, medium diced
½ cup (125 mL) – Turnips, medium diced
½ cup (125 mL) – Onions, medium diced
1 tbsp (15 mL) – Garlic, chopped
1 tbsp (15 mL) – Fresh rosemary, chopped
½ tbsp (7 mL) – Fresh thyme, chopped
½ can (28 oz/796 mL) – No salt added diced tomatoes
1 can (19 oz / 540 mL) – White kidney beans, drained and rinsed
4 tbsp (60 mL) – Seafood Stock
4 cups (1000mL) – Of water
1 cup (250 mL) – Packed, fresh baby spinach
DIRECTIONS
- Heat the oil in a medium saucepan and sauté carrots, turnips, onions and garlic for 1 minute.
- Add the fresh herbs, diced tomato, white kidney beans and broth (Seafood Stock & water) to the saucepan and simmer for 15 minutes or until the vegetables are cooked.
- Stir in the spinach and turn off the heat. Serve hot.