Soups & Salads
White Bean Stew
Shared by Mariah Reilly
- Serves
- Serves 6
- Good for
- VegetarianVeganGluten-FreeDairy-FreeNut-FreeLow Carb
A note from Mariah
I cut this out of the 2006 Oct Real Simple Magazine. It is still a favorite go-to recipe, especially on week nights (it takes 20 mins). Throw in spicy sausage or fresh herbs to mix it up, or use veg broth to make it vegan, otherwise it is a lovely, healthy meal. Enjoy with a loaf of crusty bread and Irish butter.
Ingredients
- 2 15 oz can of Cannellini Beans or other white beans
- 1 14.5 ounce of chicken broth
- 2 gloves of garlic smashed
- 1 bay leaf
- 6 carrots halved lengthwise and cut into 3 in pieces
- 3 cups of fresh spinach leaves
- 1/2 tsp kosher salt
- 1/4 tsp of black pepper
- 2 TBSP of extra virgin olive oil
- balsamic vinegar (optional)
- 1/4 cup of grated parm (optional)
Method
- 01
In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
- 02
Cover, reduce heat, and simmer for 15 minutes
- 03
Remove and discard the bay leaf.
- 04
Add the spinach, salt and pepper and stir for 1 min
- 05
Spoon the stew in bowls, drizzle with the oil and add some vinegar and/or Parmesan.
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