White bean and spinach stew: A satisfying one-pot meal made with pantry staples

If you’re craving a meal that’s cosy, nourishing and packed with flavour, look no further than this white bean and spinach stew. It comes together with pantry staples like canned cannellini beans, fragrant spices and crushed tomatoes, and it requires minimal effort — making it ideal for busy weeknights. Frozen spinach adds a quick nutritional boost, while toasted almonds bring a satisfying crunch. Serve it with warm bread and you’ve got a family-friendly dinner that’s as comforting as it is delicious.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1½ tsp salt, divided
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1½ tsp paprika
• ¾ tsp cumin
• ½ tsp allspice
• ½ tsp black pepper
• 2 (540-ml) cans cannellini beans, drained and rinsed
• 1 (796-ml) can crushed tomatoes
• 1 cup chicken or vegetable broth
• 300 g frozen spinach

To serve (optional):

• 1 tbsp extra-virgin olive oil
• ¼ cup slivered almonds
• 2 green onions, finely sliced
• 1 tsp chili flakes

Preparation

Heat olive oil in a large skillet (that’s at least 2 inches deep) over medium heat. 

Add onion and ½ teaspoon salt and cook, stirring frequently, until the onion is soft and translucent, about 5 to 7 minutes.

Add garlic and cook for 30 seconds, then stir in the tomato paste and spices and cook for 30 seconds more.

Add cannellini beans, crushed tomatoes, broth and remaining 1 teaspoon of salt, and stir to combine. Simmer, covered, for 15 minutes. 

Add spinach and continue to cook, until it’s completely wilted, 10 to 15 minutes.

Meanwhile, if making the topping, add olive oil and slivered almonds to a small frying pan over medium heat and toast until lightly golden, about 1 minute. 

Serve, topped with toasted almonds, green onions and chili flakes, if desired.

Serves 4

Produced in collaboration with CBC Creator Network.