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White Bean & Spinach Stew

Vegetarian
High-Fiber
Affordable
White Bean & Spinach Stew
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
30
minutes
Calories:
340
Kcal
Protein:
18
g
Carbs:
45
g
Fat:
11
g
Cuisine:
Mediterranean
Allergens:
None
Serves:
4
Description

White beans and tomatoes stew with onion, garlic, oregano, and olive oil until brothy and rich, finished with a handful of wilted spinach.

Ingredients
  • Olive oil 2 tbsp
  • Yellow onion 1 medium, diced
  • Garlic 3 cloves, minced
  • Diced tomatoes 1 can (14–15 oz), undrained
  • Vegetable broth 3 cups
  • Cannellini beans 3 cans (15 oz each), drained and rinsed
  • Dried oregano 1½ tsp
  • Kosher salt 1 tsp or to taste
  • Black pepper ½ tsp or to taste
  • Baby spinach 6 cups, lightly packed
  • Lemon juice 1 tbsp
  • Feta cheese 2 oz, crumbled (about ½ cup)
Directions
  1. Warm olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until translucent.
  2. Stir in garlic and oregano; cook 30 seconds until fragrant.
  3. Add diced tomatoes (with juices), broth, beans, remaining salt, and black pepper. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer 12–15 minutes to meld flavors. Taste and adjust seasoning.
  5. Stir in spinach in handfuls until wilted, 1–2 minutes.
  6. Off heat, stir in lemon juice. Ladle into bowls and top each serving with crumbled feta.

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