Recipe graciously provided by our friends at Lighter, who are using plant-based science to help the world eat better.
This classic Spanish stew is filled with veggies and flavor. The canned kidney beans and red skin potatoes bring the feel of a "meat and potatoes" supper without feeling heavy, and all the vegetables bring loads of fiber and Vitamins C and A to the table. Though it's a staple, this Menestra is anything but common.
- 1 cup Low-sodium vegetable stock/broth
- 1/2 cup No-salt canned kidney beans
- 1/4 cup Frozen peas
- 1 slice Bread (whole-grain or gluten-free)
- 1/4 cup Snow peas
- 1/2 cup Green beans
- 1 Carrot
- 1 clove Garlic
- 1 Bay leaf
- 1/2 tbsp Olive oil
- 1 Red skin potato
- 2 tbsps Fresh parsley
- to taste Salt & pepper
1. Produce Prep: Wash the fresh produce and remove any tough ends. Chop the green beans into even bite-sized pieces. Chop the snow peas in half. Defrost the frozen peas. Chop the carrot and red skin potato into pieces. Try to make the carrot and red skin potato pieces the same size. Peel and mince the garlic. Chop the fresh parsley, if using.
2. In a soup pan, heat water with a little bit of salt until boiling. You will need enough water to submerge the carrots and red skin potatoes. Once boiling, add the red skin potato and carrot pieces and cook until soft (about 10 minutes).
3. Drain and rinse the canned kidney beans.
4. Add the frozen peas, green beans, snow peas, bay leaves, garlic, beans, and vegetable stock/broth to the soup pot. Stir and cover. Cook for 5-10 minutes over medium heat or until the vegetables are cooked but still crispy.
5. Add the fresh parsley, if using. Stir and add salt and pepper to taste. Serve with a side of toasted whole grain bread.