Low Fat Hearty Spinach Stew
Warm, comforting, and brimming with wholesome veggies, this Low Fat Hearty Spinach Stew is a nutrient-packed delight that’s perfect for a healthy yet satisfying meal. Featuring a medley of colorful ingredients like carrots, zucchini, red bell pepper, and freshly chopped spinach, this stew is a feast for both the eyes and the soul. Simmered in a robust, low-sodium vegetable broth with aromatic bay leaf and thyme, it’s infused with deep layers of flavor without excess fat or calories. This recipe not only boasts vibrant nutrition but also comes together in under an hour, making it an ideal choice for busy weeknights. A splash of zesty lemon juice adds a refreshing twist, rounding out every bite. Whether you're looking for a hearty lunch, dinner, or meal prep solution, this healthy spinach stew delivers! Perfect for vegan, vegetarian, and weight-conscious eaters, it’s a delicious way to nourish your body while indulging your taste buds.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 pieces Celery stalks, sliced
- 1 medium Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 2 medium Potatoes, chopped
- 6 cups Low-sodium vegetable broth
- 14 ounces Canned diced tomatoes, no-salt-added
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 4 cups Spinach, fresh and roughly chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, red bell pepper, zucchini, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes, bringing the mixture to a boil.
Add the bay leaf, dried thyme, and black pepper. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the vegetables are tender.
Stir in the roughly chopped spinach, allowing it to wilt into the stew for 3 minutes.
Remove the bay leaf and add the lemon juice and salt to taste.
Serve the stew hot, optionally garnishing with a small sprinkle of fresh herbs like parsley for added flavor.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 42.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6084 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
