Tuscan white bean stew

Tuscan white bean stew with white beans, chopped tomatoes, baby spinach, garlic and rosemary – hearty, simple and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 320 kcal per serving
• Protein: 15 g
• Fat: 8 g
• Carbs: 50 g

Ingredients

• 400 g white beans
• 400 g chopped tomatoes
• 100 g baby spinach
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 1 sprig of rosemary

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Peel and finely chop the onion and garlic. Strip the needles from the rosemary and chop them finely too.
2. Heat the olive oil in a pan. Cook the onion and garlic until soft and translucent, then toast the rosemary briefly with them.
3. Add the chopped tomatoes and bring everything to the boil. Rinse the white beans, add them to the pan and reduce the heat.
4. Let the stew simmer gently until the sauce thickens a little and the flavours come together. Stir now and then.
5. Fold in the baby spinach and let it wilt briefly. Cook only until it is soft and keeps its colour.
6. Serve hot. A drizzle of good olive oil on top goes well with it.

Good to know

A stew like this doesn't need much, just a little time and good basic ingredients. It tastes warm, honest and exactly like a quiet evening in the kitchen.

Swaps

White beans → chickpeas (more bite, also contain fibre) | baby spinach → kale (more vitamin K and a stronger flavour) | rosemary → thyme (similarly aromatic, a little milder) | olive oil → avocado oil (mild in flavour, with monounsaturated fats)

Allergens

Naturally free from gluten, milk and egg, as long as the ingredients are unprocessed; can be seasoned mildly for children, and in pregnancy it's fine with washed spinach and thoroughly heated ingredients.

Dairy-free recipes