Greek White Bean and Spinach Stew

Cannellini beans simmered with tomatoes, spinach, and a heavy hand of olive oil turn into something creamy and deeply savory without any dairy at all. This is the kind of stew Greek grandmothers have been making for generations, ladled over crusty bread with a squeeze of lemon on top.

Ingredients

• 1/3 cup extra-virgin olive oil, plus more for serving
• 1 large carrot, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 5 oz baby spinach
• Juice of 1 lemon
• Sea salt and black pepper to taste
• Fresh dill for garnish

Instructions

1. Warm the olive oil in a large pot over medium heat and cook the carrot and celery until softened, about 6 minutes.
2. Add the garlic and cook 1 minute more, until fragrant.
3. Stir in the crushed tomatoes, cannellini beans, broth, bay leaf, and oregano.
4. Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally, until the stew thickens.
5. Remove the bay leaf, then mash about a cup of the beans against the side of the pot to thicken further.
6. Stir in the spinach and cook until wilted, about 3 minutes.
7. Finish with lemon juice, salt, and pepper, then ladle into bowls and top with fresh dill and a drizzle of olive oil.

Nutrition Facts (per serving)

Leftovers thicken in the fridge and taste even better the next day. If beans-and-greens stews are your thing, our Olive Oil-Braised Chickpea and Spinach Stew and White Bean and Kale Soup are both worth a spot in the rotation.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

Related reading

• Olive Oil-Braised Chickpea and Spinach Stew
• White Bean and Kale Soup
• Green Lentil Soup with Cumin and Lemon
• Lentil and Vegetable Soup