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Cannellini Bean
Stew
A delicious meat-free
stew...
Two 15
ounce
cans
cannellini or other white beans, drained
One 14.5
ounce
can
low-sodium chicken broth
2 cloves
garlic,
smashed
1 whole
bay leaf
6 large
carrots,
halved lengthwise and cut into 3-inch pieces
3 cups
fresh
spinach leaves
½ tsp
kosher salt
¼ tsp
black pepper
2 Tbs
extra-virgin
olive oil
1 Tbs
balsamic
vinegar (optional)
¼ cup
(1 ounce)
grated Parmesan cheese (optional)
1
In a Dutch oven,
over medium heat, bring the beans, broth, garlic, bay
leaf, and carrots to a boil. Cover, reduce heat, and
simmer for 15 minutes. Remove and discard the bay leaf.
Add the spinach, salt, and pepper and stir for 1 minute.
2
Spoon the stew into
bowls. Drizzle with the oil. If desired, add either some
vinegar or Parmesan (or both).