From the Cook
From the Cook
From the Cook
From the Cook
1/5
White Bean, Shiitake and Vegetable Bowl
Instructions
1
In a medium sauté pan over low/medium heat oil, add garlic and chili flakes and sauté for 1 minute.
2
Add mushrooms and saute for 5 minutes or until tender. Remove mushrooms and set aside.
3
Add beans to the sauce pan, sprinkle with salt and saute for 2 minutes. Using the back of a wooden spoon, mash half the beans, leaving the other half intact.
4
Add the mushrooms back to the pan along with the broth or water and bring to a boil.
5
Reduce heat, stir in spinach, tomatoes and vinegar and simmer for 2 minutes or until spinach is wilted and desired consistency is achieved. Add more broth/water if necessary
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Dried Tomatoes 🍅Briefly toast sun-dried tomatoes in olive oil before adding liquid to intensify their umami depth and prevent them from becoming tough during cooking.
- Sear Shiitakes for Umami 🍄Pan-sear shiitake mushrooms in high heat until golden before adding to the broth—this caramelization creates a savory depth that elevates the entire dish.
- Finish with Raw Spinach 🌿Add fresh spinach at the very end off the heat so it wilts gently while retaining bright color, nutrients, and a tender texture rather than becoming mushy.
- Emulsify with Sherry Vinegar 🫒Whisk sherry vinegar with olive oil separately before drizzling it over the hot bowl to create a silky dressing that coats vegetables evenly and balances flavors.
- Rinse Canned Beans Thoroughly 💧Drain and rinse canned white beans under cold water for 30 seconds to remove excess sodium and starch, preventing a cloudy broth and ensuring clean bean flavor.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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