Rating: 3.5 stars
181 Ratings
  • 5 star values: 41
  • 4 star values: 49
  • 3 star values: 53
  • 2 star values: 27
  • 1 star values: 11

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Credit: Christopher Baker

Recipe Summary

total:
25 mins
hands-on:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.

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  • 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.

Nutrition Facts

216 calories; calories from fat 25%; fat 6g; saturated fat 1g; sodium 762mg; carbohydrates 31g; fiber 10g; sugars 3g; protein 11g.
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