Cannellini Bean Stew

Cannellini Bean StewRecipe
Photo: Christopher Baker

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 15 Minutes

Nutritional 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


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)


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.