Mediterranean Artichoke Spinach Lemon White Bean Stew

Ingredients

• 16 ozCanned Navy Beans
• 4 cupsVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozParsnip
• 8 ozArtichoke
• 8 ozSpinach
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Navy Beans. Chop the Yellow Onion, mince the Garlic, cut the Parsnip into bite-size pieces, and prepare the Artichoke, Spinach, Lemon Juice.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Parsnip, and Artichoke, Spinach, Lemon Juice with the Table Salt for 6 minutes.
3. Add the Canned Navy Beans and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.