CentMenu / Dinner · Lunch
Lemony white bean spinach stew
White beans make their own creamy broth with spinach, garlic and lemon.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.12 lb (960 g) cooked white beans
- 14.11 oz (400 g) frozen spinach
- 2 carrots
- 1 onion
- 3 garlic cloves
- 2 tbsp (30 ml) olive oil
- 1 vegetable stock cube
- 1 lemon
- ½ tsp (3 g) salt
- 8.47 oz (240 g) wholegrain bread
Let’s cook
Heat 2 tbsp (30 ml) olive oil in a large pan over medium heat. Finely chop 1 onion, 2 carrots and 3 garlic cloves and sauté for 5 minutes.
Drain and rinse 2.12 lb (960 g) cooked white beans; add with 14.11 oz (400 g) frozen spinach, 1 vegetable stock cube and water to just cover, then bring to a boil.
Simmer over low heat for 15 minutes, stirring until the spinach is hot; mash a few beans, then add ½ tsp (3 g) salt and the juice of 1 lemon.
Serve in bowls with 8.47 oz (240 g) wholegrain bread.