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White Bean Stew

Creamy White Bean Stew with Rosemary and Parmesan Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 Parmesan rind
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 cups baby spinach
  • 1 tbsp fresh lemon juice
  • Grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, 8 to 10 minutes. Add garlic and rosemary, cooking 1 minute more.
  2. Stir in beans, broth, Parmesan rind, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer 20 minutes. Remove rosemary and rind, then mash some beans against the pot to thicken the broth. Simmer uncovered 5 minutes.
  3. Remove from heat. Stir in spinach and lemon juice until spinach wilts, about 2 minutes. Taste and adjust salt.
  4. Ladle into bowls. Top with grated Parmesan, black pepper, and a drizzle of olive oil.

Notes

If you are starting with dried beans, cook them separately until tender before adding to the stew. The broth won’t have enough salt to cook them properly from raw. The stew will thicken as it sits; add a splash of water when reheating.