Friday, January 7, 2011

Recipe Fridays: Quick Navy Bean Stew

With all the temperatures dropping and snow keeping everyone indoors, now is the perfect time for some steamy soup or stew to keep you nice and toasty. I made this extremely easy and fairly quick navy bean soup from good ole Martha. I added a zucchini and tweaked some minor things, but here's the original recipe. Here's what I did:

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces (I used a few small, a few medium as I like more potatoes!)
1 pound mushrooms, cut
1 zucchini, cut
1/4 teaspoon dried thyme
1 tablespoon tomato paste
2 cups water
10 ounces baby spinach leaves, rinsed well
1 can navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Heat oil in a large pot. Add onions and potatoes; cook until onions are golden. Season with salt. Add the mushrooms, zucchini, and thyme. Season with more salt and cook until mushrooms, etc are tender. Add the tomato paste and water. Mix until tomato paste is blended. Cook that until the potatoes are tender (maybe 10-12 minutes). Add spinach, beans, and vinegar. Heat until spinach is wilted. Season with (more) salt and pepper. Serve hot!

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