Photo of White Bean Stew with Spinach, Tomatoes, and Roasted Peppers by WW

White Bean Stew with Spinach, Tomatoes, and Roasted Peppers

Points® value
Total Time
25 min
5 min
20 min
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.


Olive oil

2 tsp(s), extra virgin


1½ cup(s), chopped

Table salt

1 tsp(s), divided

Minced garlic

1 tbsp(s)


1 tbsp(s), minced

Canned tomatoes

15 oz, 1 can, undrained, diced variety

Canned cannellini beans

3 oz, drained and rinsed

Roasted red peppers (packed in water)

12 oz, 1 jar, drained, rinsed and chopped

Fresh spinach

10 oz

Fresh lemon juice

1 tbsp(s)

Fresh basil

¼ tbsp(s), chopped


  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.