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Cannellini Bean Stew

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“Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
  3. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.

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