Tuscan Cannellini Bean and Spinach Stew

This Tuscan Cannellini Bean and Spinach Stew features creamy beans and tender spinach in a savory broth. Perfect for a healthy dinner, it’s a hearty recipe that blends rustic Italian flavors into a nutritious, comforting meal with vibrant green hues.

Why You’ll Love This Recipe

This Tuscan cannellini bean and spinach stew is a nutritious, healthy dinner idea that combines creamy beans with tender spinach in a savory broth, perfect for a hearty yet light meal. Easy to prepare and packed with protein, iron, and fiber, it’s a guilt-free indulgence. Versatile—serve with bread or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Rinse Beans: Removes excess sodium for better taste.
• Sauté Aromatics: Enhances depth of flavor.
• Cook on Low: Develops rich textures.
• Stir Occasionally: Prevents sticking to the pot.
• Check Seasoning: Taste and tweak salt to preference.
• Add Spinach Last: Preserves bright color.
• Serve Warm: Maximizes the cozy appeal.
• Use Fresh Spinach: Boosts nutritional value.
• Thicken if Desired: Mash some beans for texture.
• Rest Before Serving: Allows flavors to meld.

Yield: 6 servings

Tuscan Cannellini Bean and Spinach Stew

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Hearty bean spinach stew, healthy Tuscan dinner option.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 medium onion
• 1 tsp thyme
• 2 cans (15 oz each) cannellini beans
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 4 cups fresh spinach

Instructions

1. Rinse the Beans: Drain and rinse cannellini beans, then set aside.
2. Prep the Aromatics: Chop onion and mince garlic.
3. Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until fragrant.
4. Add Seasoning: Stir in tomato paste, thyme, salt, and black pepper, cooking for 1 minute.
5. Combine Ingredients: Add beans and vegetable broth, stirring to mix evenly.
6. Simmer the Stew: Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
7. Add Spinach: Stir in chopped spinach and cook for an additional 5 minutes until wilted.
8. Check Consistency: Ensure the stew is thick and flavors are blended.
9. Rest the Stew: Let the stew sit for 10 minutes off the heat to allow flavors to meld.
10. Serve and Enjoy: Serve warm with crusty bread or as a standalone dish, and savor the hearty, earthy goodness!

Notes

• Rinse beans to remove sodium; sauté aromatics for flavor.
• Add spinach last for color; stir occasionally to prevent sticking.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 146Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 579mgCarbohydrates 24gFiber 5gSugar 9gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Cannellini Beans (2 cans, 15 oz each): Drained and rinsed for creaminess.
• Spinach (4 cups): Fresh, chopped for nutrition.
• Olive Oil (2 tbsp): Extra virgin for richness.
• Onion (1 medium): Chopped for aroma.
• Garlic (3 cloves): Minced for depth.
• Vegetable Broth (3 cups): Low-sodium for base.
• Tomato Paste (2 tbsp): For tangy richness.
• Thyme (1 tsp): Dried for earthy flavor.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.

Variations and Substitutions

• Bean Swap: Use great northern or navy beans.
• Greens Swap: Replace spinach with kale or Swiss chard.
• Oil Swap: Use avocado oil or omit.
• Broth Swap: Use chicken broth for variety.
• Veggie Swap: Add carrots or celery.
• Tomato Swap: Use diced tomatoes instead of paste.
• Herb Swap: Use rosemary instead of thyme.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Roasted Cannellini Beans with Lemon Zest