Tomato and Spinach White Bean Stew

Comforting tomato-based stew with white beans and greens.

Tomato and Spinach White Bean Stew

Prep Time 5

Cook Time 10

Total Time 15

This Tomato and Spinach White Bean Stew is a quick and nourishing one-pot meal. Made with cherry tomatoes, garlic, spinach, and white beans, it’s a comforting, hearty dish perfect for busy weeknights.

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Servings

Ingredients

4 medium garlic cloves grated or finely minced
1 10-ounce container cherry tomatoes halved
2 tablespoons extra virgin olive oil
¼ teaspoon salt plus additional to taste
2 15-ounce cans cannellini or great northern beans drained and rinsed
2 tablespoons water
3 packed cups approximately 2½ ounces baby spinach
2 to 3 teaspoons freshly squeezed lemon juice
Freshly ground black pepper to taste
Crusty bread for serving (optional)

Instructions

Prepare the vegetables:

Grate or finely mince the garlic and set aside. Halve the cherry tomatoes and prepare all ingredients before cooking.

Cook the tomatoes and garlic:

Heat the olive oil in a large, high-sided skillet or Dutch oven over medium heat. Add the garlic and sauté briefly until fragrant, approximately 30 seconds. Add the cherry tomatoes and salt, stirring well. Cover the pan and allow the tomatoes to cook for 3 to 5 minutes, or until they soften and release their juices.

Incorporate the beans:

Add the drained and rinsed beans to the skillet, followed by the water. Stir gently to combine, then cover and simmer for 2 to 3 minutes, or until the beans are fully heated through and the mixture is slightly thickened.

Add the spinach and seasonings:

Gradually stir in the spinach, a handful at a time, allowing each addition to wilt before adding the next. Once all the spinach has been incorporated, stir in the lemon juice and freshly ground black pepper. Adjust seasoning with additional salt if necessary.

Serve:

Remove from heat and serve immediately. This stew pairs beautifully with crusty bread or a side of rice for a complete meal.

Notes

To make this recipe gluten-free, ensure the white beans and all other canned ingredients are labeled gluten-free. Replace the crusty bread with a gluten-free alternative or serve the stew over rice, quinoa, or polenta.

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