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Cannellini Bean Stew

Photo: Christopher Baker
Prep time 10 mins
Other time 15 mins
Yield Makes 6 servings

Ingredients

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

Nutrition Information

  • calories 216
  • caloriesfromfat 25 %
  • fat 6 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 762 mg
  • carbohydrate 31 g
  • fiber 10 g
  • sugars 3 g
  • protein 11 g

How to Make It

  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. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some vinegar or Parmesan.