White Bean Stew with Spinach, Tomatoes, and Roasted Peppers
1
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This hearty stew comes together quickly with pantry staples. Try it served over brown rice or whole wheat pasta. It also freezes well for a later date.
Ingredients
Olive oil
2 tsp(s)
Onion
1½ cup(s)
Table salt
1 tsp(s)
Minced garlic
1 tbsp(s)
Rosemary
1 tbsp(s)
Canned tomatoes
15 oz
Canned cannellini beans
3 oz
Roasted red peppers (packed in water)
12 oz
Fresh spinach
10 oz
Fresh lemon juice
1 tbsp(s)
Fresh basil
¼ tbsp(s)
Instructions
1
Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and cook, stirring frequently, for 10 minutes or until softened. Add garlic and cook 1 minute. Add rosemary, tomatoes, cannellini beans, and peppers to pan and mash beans slightly with a potato masher. Working in batches, use tongs to toss in spinach. Sprinkle with lemon juice and cook, covered, for 10 minutes or until spinach is thoroughly wilted, stirring half-way through. Stir in basil and remaining ½ tsp salt and serve.
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