Friday, January 09, 2009

Cannellini Bean Stew

2 15-ounce cans cannellini or other white beans, drained 1 14.5-ounce 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 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar (optional) 1/4 cup (1 ounce) grated Parmesan (optional) 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. Yield: Makes 6 servings NUTRITION PER SERVING CALORIES 216(25% from fat); FAT 6g (sat 1g); CHOLESTEROL 0mg; CARBOHYDRATE 31g; SODIUM 762mg; PROTEIN 11g; FIBER 10g; SUGAR 3g Recipe courtesy of Real Simple

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