Zucchini and Cannellini Tomato Stew

1 tbsp (15 ml) olive oil
1 cup (160 g) chopped red onion
1 tbsp (9 g) garlic, minced
1 medium zucchini, sliced into rounds
1 (15-oz [425-g]) can diced tomatoes
1 cup (240 ml) vegetable stock
1 (15-oz [425-g]) can cannellini beans, drained and rinsed
1 big handful spinach
Salt if needed
Parmesan for topping, optional

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,or until onion is soft.

Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.

Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it’s just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!

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