Mediterranean White Bean and Tomato Stew

• extra-virgin olive oil 2 tbsp
• yellow onion (finely chopped) 1 medium
• garlic (minced) 3 cloves
• cannellini beans (drained and rinsed) 2 15-ounce cans
• diced tomatoes (with juices) 1 14.5-ounce can
• vegetable broth 1 cup
• dried oregano 1 tsp
• dried rosemary 1/2 tsp
• bay leaf 1
• salt 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• baby spinach (roughly chopped) 2 cups
• lemon juice (for serving) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

02

Step 2

Add the garlic and cook for about 30 seconds, stirring constantly so it does not burn.

03

Step 3

Add the diced tomatoes, vegetable broth, oregano, rosemary, bay leaf, salt, and black pepper. Stir to combine.

04

Step 4

Add the drained white beans and bring the mixture to a gentle simmer.

05

Step 5

Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally. The tomatoes and broth should reduce slightly and the beans should be tender and well coated in the sauce.

06

Step 6

Remove the bay leaf. Stir in the spinach and cook for 2 to 3 minutes, until wilted.

07

Step 7

Taste and adjust the seasoning. Add the lemon juice if using, then serve warm.

Kitchen notes