Cannellini Bean Stew

Cannellini Bean Stew
Christopher Baker
Overflowing with carrots, spinach, and white beans, this healthy stew can be refrigerated for up to 2 days.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

2
15-ounce cans cannellini or other white beans, drained
1
14.5-ounce can low-sodium chicken broth
2
cloves garlic, smashed
1
bay leaf
6
carrots, halved lengthwise and cut into 3-inch pieces
3
cups
fresh spinach leaves
kosher salt and black pepper
2
tablespoons
extra-virgin olive oil
1
tablespoon
balsamic vinegar (optional)
1/4
cup
(1 ounce) grated Parmesan (optional)

Directions

  1. In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
  2. Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.
  3. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.
  4. Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 762 mg
  • Carbohydrate 31 g
  • Fiber 10 g
  • Sugar 3 g
  • Protein 11 g
What does this mean? See Nutrition 101.