White Bean & Spinach Stew
A hearty and comforting stew packed with creamy white beans, tender spinach, and savory herbs, ready in under 30 minutes.
4 servings
Ingredients
- 1 tbsp Olive Oil
- 1 Medium Yellow Onion
- 4 Garlic Cloves
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes
- 2 15-ounce cans Canned Cannellini Beans
- 1 14.5-ounce can Canned Diced Tomatoes
- 4 cups Low-Sodium Vegetable Broth
- 5 oz Fresh Spinach
- 1 tbsp Fresh Lemon Juice
- to taste Salt and Black Pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until fragrant. Stir in the rinsed and drained cannellini beans, the undrained diced tomatoes, and the vegetable broth. Bring to a simmer. Reduce heat to low, cover, and let it gently simmer for 10 minutes to allow the flavors to meld. Stir in the fresh spinach by the handful, allowing it to wilt before adding more. Cook for another 2-3 minutes until all the spinach is wilted. Remove from heat and stir in the fresh lemon juice. Season with salt and black pepper to taste. Serve hot.
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