Greek-inspired Bean and Veggie Stew

There are so many elements of Greek food that I love… Kalamata olives, tomatoes, artichokes, spinach and olive oil to name a few! I decided to come up with a stew that incorporates many of these ingredients with a light, flavorful sauce! You can play with the spices and add any combination that you like. In addition to what I used, basil, thyme and marjoram would also be good. I’m looking forward to making this dish again in the summer with fresh herbs from my garden!

 

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1 large potato (or two med size), peeled and diced
Grape or cherry tomatoes, halved
Fresh spinach
1 can navy (or white) beans, drained
1 can artichoke hearts, chopped
Kalamata olives, pitted
Oil for sauteing
Steamed rice

Sauce:
3/4 cup vegetable brothHCV_GreekStew - 1 (1)
1-2 Tblsp lemon juice
1-2 Tblsp white wine
Spices – Salt, pepper, garlic powder, onion powder, oregano, dill, parsley
Saute potatoes (if you like, can also add peppers, onions, garlic) in skillet in a little olive oil or canola oil. Cook 5-10 min.
Add olives, tomatoes and artichokes. Saute a few more minutes.
Add beans.
Mix sauce ingredients and add sauce to skillet. Add fresh spinach and cover.
Simmer for 5-10 min covered until spinach is wilted.
(You can add a little more broth if needed)

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Serve over rice and enjoy!

 

 

 

 

 

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2 Replies to “Greek-inspired Bean and Veggie Stew”

  1. Trying this tonight! Love all of your recipes. Easy, on-hand ingredients, healthy and quick!!
    Thanks for always coming up with something wonderful to share. : )

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