White Bean Stew
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 2 Tbsp MCT Oil
- 4 cloves garlic, minced
- 2 medium shallots, chopped
- 1/2 lb zucchini, diced
- 1 14 oz can tomatoes, drained
- 1 14 oz can white beans
- 1 tsp salt
- 1 tsp Pepper
- 2 Tbsp fresh oregano
- 1/2 cup almond meal
- 1/4 cup reduced fat Parmesan cheese
Ingredients
|
Instructions
- Preheat oven to 475 degrees
- Heat oil in 2-quart oven safe pot over medium heat.
- Add garlic, and shallot and cook, stirring until onion is soft and translucent.
- Add zucchini, tomatoes, beans, salt, pepper, and oregano, and cook until heated through.
- Combine almond meal and cheese, and sprinkle over beans.
- Bake beans in preheated oven until top is golden brown and crisp, about 10 minutes.
Recipe Notes
Modifications
May serve with a FC.
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