Cannellini Bean Stew with Cherry Tomatoes and Spinach
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A simple and comforting dish using pantry ingredients.

Servings: 6
  • 2 tbsp olive oil
  • 3 carrots diced
  • 1 red bell pepper diced
  • 3 celery ribs diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tsp dried salt-free Italian herb blend (basil, rosemary, marjoram, thyme, sage, and oregano)
  • 1/2 tsp dried red pepper flakes
  • 2 bay leaves
  • 2 16 oz cans cannelini beans
  • 3 cups low-sodium vegetable or chicken broth (from a box or homemade)
  • 1/2 cup dry red wine (Suggested: Apothic Dark)
  • 1/2 cup cherry tomatoes
  • 1/2 package frozen spinach thawed and drained
  • 1 Parmesan cheese rind (optional)
  • Salt and pepper to taste
  1. Heat olive oil in a soup pot. Add onions, carrots, celery, and bell pepper. Cook until starting to become and fragrant, about 5-10 minutes.

  2. Add tomato paste, Italian seasoning, and pepper flakes. Stir and let cook another minute or two.

  3. Drain and rinse cannelini beans and add to pot along with bay leaves, cherry tomatoes, spinach, chicken broth, and wine. Add Parmesan cheese rind, if you have one and are using. 

  4. Cook 30-45 minutes or until vegetables are soft, stirring periodically and adding more chicken broth or wine if needed. Season with salt and pepper to taste.

  5. Serve hot with crusty garlic bread. 

Recipe Notes

You can use fresh or frozen spinach in this recipe. If using fresh, wait until the last 15 minutes of cooking before adding it.