This recipe has been a favorite for a while, but I made it again yesterday and was reminded of how tasty it really is. I got it from the Real Simple magazine. It is a wonderful resource. I love this stew because it is easy, and it also looks beautiful when done.
cannellini bean stew
hands-on time: 10 minutes
total time: 25 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 length wise and cut into 3-inch pieces (I like to use mini carrots and cut them in half or fourths. I used a cup to a cup and 1/2)
3 cups fresh spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
grated Parmesan cheese
In a large pot, 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. Add the vinegar and Parmesan to taste.
I think the Parmesan and vinegar really make this stew so delightful, so make sure to try them.