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
serves: 6
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.
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2 comments:
Mmmm... sound yummy. I am always looking to find something without meat as the main ingredient. I'll have to let you know how it fares with the rest of my crew. Our palets are NOT the same on new things. :)
Breanne, I love your blog. I'm excited to be back in touch! It's fun to see what you've been up to and what you're thinking about. The recipe looks great, I'm definitely going to try it :)
love,
Anna
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