A comforting and nourishing stew from Mediterranean cuisine featuring creamy white beans and vibrant spinach, perfect for a cozy dinner or hearty lunch.
Ingredients
Scale:
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups vegetable broth
2 (15-ounce) cans white beans, drained and rinsed
5 ounces fresh spinach, washed and roughly chopped
1 cup of unsweetened almond milk or any plant-based milk of choice
Salt and freshly ground black pepper to taste
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese (optional for non-vegan option)
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir occasionally to prevent the onions from sticking or burning and ensure a sweet, caramelized flavor.
Add the minced garlic, thyme, and rosemary. Stir continuously for about 1 minute, until the garlic is fragrant and the herbs are well integrated.
Pour in the vegetable broth and increase the heat to bring it to a gentle simmer.
Add the white beans to the pot and stir well. Allow the mixture to simmer for about 10 minutes.
Reduce the heat to medium and add the chopped spinach. Stir until the spinach wilts and is incorporated into the stew.
Pour in the almond milk and season with salt and pepper to taste. Stir until everything is well combined and heated through, about 5 minutes.
For extra creaminess, mash some of the beans against the side of the pot using a wooden spoon.
Stir in the lemon juice and adjust seasoning if necessary.
Serve hot, topped with grated Parmesan cheese if desired, and a sprinkle of fresh parsley.
