White Bean Veggie Stew with Frizzled Eggs
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Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1 package mushrooms (any kind) chopped
  • 28 ounces low sodium diced tomatoes
  • 1 bag fresh spinach
Wholesome Carb
  • 1 can reduced sodium white beans
Lean Protein
  • 2 eggs
Healthy Fat
  • 1 tablespoon canola oil
Seasoning
  • 1 cup low sodium vegetables stock
Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1 package mushrooms (any kind) chopped
  • 28 ounces low sodium diced tomatoes
  • 1 bag fresh spinach
Wholesome Carb
  • 1 can reduced sodium white beans
Lean Protein
  • 2 eggs
Healthy Fat
  • 1 tablespoon canola oil
Seasoning
  • 1 cup low sodium vegetables stock
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Instructions
  1. Heat 1/2 tablespoon oil in a large pot and saute chopped onion and garlic until soft, about 3 minutes.
  2. Add mushrooms and season with a pinch of salt and pepper. Cook another 3 minutes or until soft.
  3. Add tomatoes, stock and beans and bring to a simmer. Let simmer while you cook eggs.
  4. Heat remaining 1/2 tablespoon of oil in a skillet and crack eggs in. Lightly season with a pinch of salt and pepper. Cook 2-3 minutes per side, or to your desired doneness.
  5. Mix spinach into stew and turn off heat, allowing the heat to wilt the spinach. Serve stew in bowls and top with an egg. Enjoy!
Recipe Notes

Recipe adapted by Cooking Light, and cooked by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

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