Under 30 minutes
Inspired by thewanderlustkitchen.com
Under 30 minutes
Ingredients
for 4 servings
- olive oil, to taste
- ½ large yellow onion, diced
- 1 cup mushroom (75 g), diced
- ½ cup sun-dried tomato (100 g), drained
- 3 cloves garlic, minced
- 15 oz white bean (425 g), or cannellini beans, 2 cans, rinsed and drained
- 15 oz fire-roasted tomato (425 g), 1 can
- 15 oz artichoke heart (425 g), 1 can, drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt, to taste
- pepper, to taste
- fresh basil, thinly sliced, for garnish
Nutrition Info
- Calories 474
- Fat 44g
- Carbs 68g
- Fiber 17g
- Sugar 22g
- Protein 18g
Estimated values based on one serving size.
Preparation
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Ingredients
for 4 servings
- olive oil, to taste
- ½ large yellow onion, diced
- 1 cup mushroom (75 g), diced
- ½ cup sun-dried tomato (100 g), drained
- 3 cloves garlic, minced
- 15 oz white bean (425 g), or cannellini beans, 2 cans, rinsed and drained
- 15 oz fire-roasted tomato (425 g), 1 can
- 15 oz artichoke heart (425 g), 1 can, drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt, to taste
- pepper, to taste
- fresh basil, thinly sliced, for garnish
Nutrition Info
- Calories 474
- Fat 44g
- Carbs 68g
- Fiber 17g
- Sugar 22g
- Protein 18g
Estimated values based on one serving size.
Preparation
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Inspired by thewanderlustkitchen.com
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