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Photo: Christopher Baker Photo by: Photo: Christopher Baker

Cannellini Bean Stew

Real Simple OCTOBER 2006

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Other:15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 25%
  • Fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 762mg
  • Carbohydrate: 31g
  • Fiber: 10g
  • Sugars: 3g
  • Protein: 11g

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Cannellini Bean Stew recipe