Name: Cannellini Bean Stew
Prep time: 10 min
Total time: 25 min
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; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar (optional); ¼ cup (1 ounce) grated Parmesan (optional)

Cannellini Bean Stew

cannellini

chicken broth

garlic,

bay leaf

carrots, halved lengthwise and cut into 3-inch pieces

spinach leaves

salt

black pepper

olive oil

balsamic vinegar (optional)

(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.


Cannellini Bean Stew

Prep Time: 10 minutes

Total: 25 minutes

Servings: 6

Author : MyRecipes

Ingredients

Instructions

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