Vegetarian

Cannellini Bean Stew takes 10 minutes to prepare.

Cannellini Bean Stew takes 20 minutes to cook.

Cannellini Bean Stew makes 6 servings.

The ingredients for Cannellini Bean Stew are:

2 15-oz Cans cannellini or other white beans, drained
1 14.5-oz Can low-sodium chicken broth
2 Cloves garlic, smashed
1 Bay leaf
6 Carrots, halved lengthwise and cut into 3-inch pieces
3 Cups fresh spinach leaves
1/4 Tsp salt
1/4 Tsp black pepper
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar (optional)
1/4 Cup (1 ounce) grated Parmesan (optional)

Here is how you make Cannellini Bean Stew:

In a Dutch oven, 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. Drizzle with the oil.,. If desired, add either some vinegar or Parmesan.Number of Servings: 6Recipe submitted by SparkPeople user JKSBLEVINS.

The nutritional information for Cannellini Bean Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.4

• Total Fat: 11.0 g
• Cholesterol: 4.8 mg
• Sodium: 1,430.8 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 18.4 g
• Protein: 17.1 g