Cannellini Bean Spinach Tomato Stew

5

Minutes Prep Time

35

Minutes Cooking Time

40

Minutes Total Time

6

Serves Servings

Video Recipe Below:

https://vimeo.com/899829958

Ingredients

  • 3 Cups Package Harvest Fresh Spinach
  • 3 Harvest Fresh Shallots, diced
  • 32oz Cannellini Beans, drained and rinsed
  • 2 Cans (398mL) Fire Roasted Diced Tomatoes
  • 6 Slices Bacon, cooked crisp and cut in pieces
  • 1 Cup Broth, Chicken low sodium
  • 4 Garlic Cloves, minced
  • 1/3 Cup Olive Oil, more for drizzle
  • Rosemary, Sprig
  • 1 Tsp. Italian seasoning
  • ¼ Tsp. Chili Flakes, optional
  • 2 Tbsp. Fresh Parsley, minced
  • 1 Tsp. Sugar
  • Salt and Pepper, to taste
  • Parmesan cheese, topping

Directions

  1. In a saucepan, over medium to low heat, add olive oil, onions, garlic, and rosemary stirring constantly for 4 minutes.
  2. Add fire roasted diced tomatoes and sugar, simmer, stirring, until liquid is evaporated.
  3. Add Italian seasoning, chili flakes, and chicken broth, stirring often and bring broth to a boil and reduce heat, add Cannellini beans, simmer for 20 minutes. Remove Rosemary Sprig from Stew.
  4. Add Spinach, sauté until wilted and remaining liquid has evaporated. Add salt and pepper.
  5. Remove from heat, top with parsley, parmesan cheese and bacon and drizzle oil, and ready to serve with garlic bread.

What You Need