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Cannellini Bean Stew

Cannellini Bean Stew
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Serves 4| Hands-On Time: | Total Time:



  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.
October, 2006

Nutritional Information

  • Per Serving
  • Calories 216Calories From Fat 25%
  • Fat 6g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 762mg
  • Carbohydrate 31g
  • Fiber 10g
  • Sugar 3g
  • Protein 11g
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware FlatOut Containers
The stew can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.