Cannellini Bean Stew

0610cannellini-bean-stew
Photo by Christopher Baker
Cannellini Bean Stew 3.3 163 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 216 calories
    • Calories 25 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 762 mg
    • Protein 11 g
    • Carbohydrate 31 g
    • Sugar 3 g
    • Fiber 10 g

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

Ingredients

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

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