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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