Recipe makes 4 servings.
Macros Per Serving: Protein: 23g | Fat: 3g | Carbs: 89g | Fiber: g | Calories: 442
INGREDIENTS:
- 2 yellow onions, chopped
- 2 cloves of garlic, thinly sliced
- 2 cans (28 oz) crushed tomatoes
- 3 cups organic chicken broth
- 3-4 potatoes, peeled and diced
- 3 large carrots, peeled and sliced into rounds
- 4 celery stalks, thinly sliced
- 3/4 cup brown rice
- 1 can (19 oz) cannellini beans, rinsed and drained
- 1 package (10 oz) frozen chopped spinach
- 2 tsp. dried oregano
- Himalayan salt and black pepper, to taste
- Nutritional yeast (generous, to replace grated cheese)
- 3 TB Worcestershire sauce
- 1/8 tsp. crushed red pepper flakes (optional)
DIRECTIONS:
- Boil rice according to package instructions. Water sauté onions, garlic, potatoes, celery, carrots in a large pot. Season with salt, pepper, onion powder, and a generous dash of Worcestershire sauce. Stir occasionally.
- After ten minutes add in crushed tomatoes, broth, nutritional yeast, oregano, cannellini beans and spinach. Stir well and allow to gently simmer until potatoes are fork tender and spinach is soft. Add in rice and allow to simmer a little longer. Serve and enjoy.