Fast White Bean Stew
With 5 ingredients and hardly any prep, this is great for last-minute dinners. Just pair with a cracker or crusty bread!
Ingredients
- 4 cloves extra large garlic, chopped or use a heaping TBS of minced garlic
- 1 28 oz can stewed tomatoes
- 3 1/2 cups vegetable broth
- 4 15 oz cans cannellini (white) beans, rinsed and drained
- 1/2 tsp pepper
- 1 10 oz bag baby spinach, or equivalent of chopped kale 20 cups, loosely packed
Instructions
- Cook garlic over medium heat, adding splashes of water (or a TBS of olive oil), until golden. 1-2 minutes.
- Coarsely cut up tomatoes in the can with kitchen shears. Add them with their juice to the oil.
- Stir in broth, beans, and pepper and bring to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes.
- Stir in greens and cook until wilted.
Notes
I make my own vegetable bouillon a couple of times a year and keep it in the freezer for delicious and easy vegetable broth.
If I'm planning ahead, I cook up white beans in my instant pot and use those instead of canned beans.