Hearty Cannellini Bean & Spinach Stew
I am trying to eat more wholefoods and less processed foods in preparation for the impending summer months. Not that I usually eat terribly, but let’s just say I definitely understand the meaning of “treat yo self.” While thinking of meal ideas to make that use mainly wholefoods I came up with the idea of making a stew with white beans (a.k.a. cannellini beans) and one thing led to another and I ended up with this delicious, hearty stew that would be made even better with a thick slice of crusty bread… too bad I am trying to stay away from bread.
½ tsp. olive oil (optional)
½ small to medium onion, diced
2 garlic cloves, minced
2 cups of white mushrooms, sliced
1-15oz can of cannellini beans
1-15oz can of diced tomatoes
½ cup water
1 Tbsp. balsamic vinegar
½ Tbsp. tomato paste
1 Tbsp. + 1 tsp. dried basil
1 Tbsp. dried parsley
½ tsp. dried thyme
½ tsp. sugar
¼ tsp. ground fennel (optional)
1 large bunch of fresh spinach, rinsed thoroughly
½ tsp. (or to taste) salt
red pepper flakes to taste
In a medium pot begin to heat oil over medium-high heat. Add in onion and sauté until translucent. Add in mushrooms and garlic and sauté until mushrooms are cooked. Add in the rest of the ingredients, EXCEPT for the spinach and salt. Bring to a boil, then lower the heat and simmer for 1 hour, stirring occasionally.
Once the stew has simmered for an hour add in the spinach and cook until just wilted. Add salt and red pepper flakes at the very end.
Serve on its own or over orzo and/or with crusty fresh bread.
Makes ~3 main dish servings.
OIL- As usual oil in most of my recipes is optional. I do not use in this recipe and it turns out fine.