A comforting and flavorful white bean and spinach stew is the perfect meal for those seeking a cozy and nutritious dish. This recipe utilizes common pantry items such as canned cannellini beans, aromatic spices, and crushed tomatoes, requiring minimal time and effort, making it a great option for busy evenings. With the addition of frozen spinach for a quick nutritional boost and toasted almonds for a satisfying crunch, this stew, served with warm bread, offers a delightful and family-friendly dinner experience.
Ingredients:
– 3 tablespoons of extra-virgin olive oil
– 1 medium diced yellow onion
– 1½ teaspoons of salt (divided)
– 4 minced garlic cloves
– 2 tablespoons of tomato paste
– 1½ teaspoons of paprika
– ¾ teaspoon of cumin
– ½ teaspoon of allspice
– ½ teaspoon of black pepper
– 2 cans (540ml each) of drained and rinsed cannellini beans
– 1 can (796ml) of crushed tomatoes
– 1 cup of chicken or vegetable broth
– 300 grams of frozen spinach
To serve (optional):
– 1 tablespoon of extra-virgin olive oil
– ¼ cup of slivered almonds
– 2 finely sliced green onions
– 1 teaspoon of chili flakes
Preparation:
Heat olive oil in a deep skillet over medium heat. Add onion, ½ teaspoon of salt, and cook until onion is soft, around 5 to 7 minutes. Stir in garlic, then add tomato paste and spices, cooking for an additional 30 seconds. Combine cannellini beans, crushed tomatoes, broth, and remaining salt, simmering covered for 15 minutes. Add spinach and cook until wilted, for about 10 to 15 minutes. In a separate pan, toast almonds in olive oil until golden. Serve the stew topped with almonds, green onions, and chili flakes if desired.
This recipe serves 4 and was created in partnership with CBC Creator Network.