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Cannellini Bean Stew

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

Ingredients

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.
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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