Veggie paella

With White Kidney Beans, Catalan Spices & Parmesan

  • 35 min
Under 600 calories
Vegetarian
Spicy
Family Friendly
High in fiber
Spring has fully blossomed and it's time to enjoy a nutrients-packed paella! Filled with veggies goodness, you'll love this vegetarian take on this Spanish international classic!
Veggie paella

Ingredients

1 cup(s)
Arborio Rice
30 g
Baby Spinach
1
Carrot(s)
1 tsp
Catalan
1/2
Garlic Clove(s)
150 g
Green Beans
1/2 cup(s)
Green Peas
1 tbsp
Olive Oil (not included)
30 g
Parmesan
1
Tomato(es)
1/2
Vegetable Broth Cube(s)
2 cup(s)
Water for Vegetable Broth (not included)
270 ml
White Kidney Beans
1/2
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
524 kcal
Total fat
13 g
Saturated Fat
5 g
Sodium
874 mg
Total Carbohydrate
80 g
Fiber
13 g
Sugar
11 g
Proteins
18 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Peel and slice the carrot into rounds. Remove ends of green beans. Chop the tomato, onion and garlic.

Start cooking the onions
2

Start cooking the onions

Fry the onion and garlic in the olive oil in a pan over medium-high heat for 2-3 minutes.

Start the paella
3

Start the paella

Add rice and carrot and continue to stir for one more minute.

Add broth
4

Add broth

Add broth cube and pour in ½ of the water for broth. Season well with salt and pepper. Bring to a boil, cover and simmer for 25-30 min over low heat, stirring and adding the remaining water sporadically (if needed) until rice is al dente. Add a bit more water if needed.

Finish the paella
5

Finish the paella

Meanwhile, drain and rinse the white beans.

When the rice is al dente, add the green and the white beans, the tomatoes, the spinach and green peas. Add the Catalan spices, salt and pepper to taste.

Serve
6

Serve

Cook for 5 min more or until green beans are tender and the rice is cooked. Add the parmesan cheese, stir and serve.