Spanish Ratatouille with Beans | Super DELICIOUS & HEALTHY Recipe (2024)

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• 1/4cupextra virgin olive oil60 ml
• 2onions
• 6clovesgarlic
• 2red bell peppers
• 2green bell peppers
• 1zucchini
• 1/2tspsweet smoked Spanish paprika1.25 grams
• 2cansdiced tomatoes14.5 oz / 410 grams each
• 15.5ozcan white beans440 grams
• pinchsea salt
• dashblack pepper
• fresh parsley

1. Heat a stock pot with a low-medium heat and add in the olive oil

2. Meanwhile, roughly chop the onions and thinly slice the garlic, add into the stock pot, mix together so the onion and garlic are well coated in the olive oil, then mix every 1 to 2 minutes

3. While the onion and garlic are cooking, roughly chop the red & green bell peppers and cut the zucchini into 1/2 moon slices that are 1/4 inch (.635 cm) thick

4. Once the onion is translucent, about 5 to 6 minutes, add in the chopped bell peppers, once again mix every 1 to 2 minutes so everything evenly cooks, after 5 to 6 minutes and the bell peppers are tender, add in the sliced zucchini and continue to cook for a couple more minutes

5. After 4 to 5 minutes and the zucchini is just starting to turn translucent, add in the paprika, give it a quick mix, then add in the canned diced tomatoes, the canned white beans (drained & rinsed) and season with sea salt & black pepper, give it one final mix and simmer for 10 to 15 minutes, then remove from the heat

6. Transfer into shallow bowls and garnish with fresh parsley, serve warm, at room temperature or even chilled, enjoy!

Nutrition Facts

Spanish Ratatouille with Beans

Amount Per Serving

Calories 345Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 311mg14%

Potassium 1347mg38%

Carbohydrates 46g15%

Fiber 11g46%

Sugar 13g14%

Protein 12g24%

Vitamin A 2546IU51%

Vitamin C 157mg190%

Calcium 183mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.