10/15/2026
Here is this week’s healthy and easy recipe! 😊
I had this delicious vegetarian dish while on vacation and loved it so much, I knew I had to recreate it. The original dish definitely used heavy cream and more butter, so it was challenging to come up with a healthier version. This one comes pretty close and gets an extra punch of protein thanks to the blended cottage cheese and Greek yogurt. It is very easy, but does require patience because it needs simmered over low heat. The dish I had at the restaurant served the sauce around a scoop of rice, but it can stand alone as a hearty soup.
White Bean, Spinach, Tomato and Red Pepper Bowl
2 Tablespoons unsalted butter
1 jar of roasted red peppers
1 small onion, chopped
4 garlic cloves, minced
1 cup 2% cottage cheese
½ cup plain Greek yogurt (I used 2% but you could also use full fat yogurt)
Splash of milk
1 can of roasted red tomatoes, drained
8 ounces of freshly grated gouda
2 cans white beans, drained and rinsed
2 cups baby spinach
½ teaspoon smoked paprika
1 teaspoon red pepper flakes, optional
In a blender or food processor, blend the peppers until smooth. To a deep sauce pan, add butter, onion and garlic. Simmer a few minutes, then add peppers. While that simmers, to the same food processor, add the cottage cheese, yogurt and milk. Blend until smooth. Add tomatoes to pan, then slowly add gouda. Once the gouda is melted, add the cottage cheese mixture and stir until warmed, then add the rest of the ingredients. Continue on low heat until desired temperature. Makes approximately 6 servings.
Approximate nutrition per serving: 447 calories, 26g protein, 27g carbs, 5g fiber, 12g sugar, 26g fat, 780mg sodium
