Cannellini Bean Stew
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 (15 ounce) cans cannellini beans, drained
- 1 (14 1/2 ounce) can vegetable broth
- 2 garlic cloves, smashed
- 1 bay leaf
- 6 carrots, halved lengthwise and cut into 3-inch pieces
- 3 cups fresh spinach leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- 1⁄4 cup parmesan cheese, grated (optional)
directions
- 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 he spinach, salt and pepper, and stir for 1 minute.
- Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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