I just made this, and it’s a keeper. I’m working on making my diet more Mediterranean, and this checks all the boxes. I am by no means vegetarian, but this is a perfect recipe for anyone who likes to partake in ’Meatless Monday.’
That said, I have a lot of bone broth I need to use fairly quickly, so I have no qualms about using it here. It would also add some protein.
This is thicker than soup because it has much less liquid, and you can certainly add more veggies. Last summer, I froze several pounds of green beans, so I added about four ounces of those to the pot—and I’m glad I did. It made it that much more tasty. Zucchini is another veggie that can be added to enhance the Italian flavor profile. Imagine making this at the height of summer harvest with all the amazingly fresh garden veggies!
There are so many veggies in this stew that I didn’t feel the need to add a salad—the fiber in the beans and veggies is filling enough. All that’s really needed is some crusty bread to soak up any juices.
This makes about 4 servings, but it can easily be doubled or tripled if needed.
White Bean Stew with Spinach
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ green bell pepper, diced
- 8 oz mushrooms, sliced
- 1 tsp fresh minced oregano
- 1 tsp fresh thyme leaves
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15-oz can whole tomatoes (San Marzano are best)
- 1 bay leaf
- 1 cup veggie (or chicken) broth
- 1 bag of pre-washed spinach
- 1 chopped zucchini (optional) and other veggies, if desired
- A pinch of red pepper flakes
- Salt & pepper to taste
Heat the olive oil in a large pan over medium heat until shimmering, then add the onion. Sauté until translucent, then add the bell pepper. Continue to cook for about 3 minutes, then stir in the garlic.
Next, add the mushrooms, oregano, and thyme, and cook until the mushrooms soften and everything is fragrant, about 5 minutes.
Add the tomatoes and cannellini beans, breaking up the tomatoes, and stirring to combine with the veggies. Add the bay leaf. Then pour in the broth, stirring to mix with everything else.
Cover the pan and lower the temperature to low, allowing the stew to gently simmer for at least 30 minutes. Stir in the spinach; taste and add salt, pepper, and the pepper flakes. If you are using zucchini, add it now. Let simmer for another 20-30 minutes, then taste and adjust seasonings if needed.
Remove bay leaf.
Ladle into bowls, garnish with herbs if desired, and serve with bread or breadsticks. Pass the grated cheese—I like Pecorino.
Try it over polenta!
Makes about 4 servings.
