White Bean Stew
A rustic meatless stew that is full of flavor. You can use this recipe as a side dish and serve with a meat course or as main course.
Servings: 2 bowls
Calories: 206kcal
Cost: $3.63/$1.82 per serving
Ingredients
- 1 tablespoons olive oil
- ½ cup onion diced
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons fresh squeezed lemon juice about 1 medium lemon
- ⅕ teaspoon dried thyme leaves
- 1 (15-ounce) cans of cannellini beans drained and rinsed
- 1 cups chicken broth low sodium
- 2 tablespoons white wine
- 2 tablespoons salsa verde
Instructions
- Heat olive oil in a 4-quart enameled dutch oven and saute the onions until soft., abut 3 minutes.
- Add the butter and melt, then add in thyme, and garlic. Saute for another minute until the garlic is fragrant. Pour in the lemon juice and wine. Bring to a simmer and cook until sauce for about 5-6 minutes.
- Pour in the chicken broth and increase the heat to medium-high and bring to a boil. As soon as it begins the boil, reduce head to medium and simmer slowly for 20 minutes.
- Add in the cannellini beans and salsa verde and continue cooking for an additional 15 minutes.
Notes
Let beans cool and store in a covered container in the refrigerator for up to two days. Reheat in saucepan or microwave in a microwave safe bowl.
To use dried beans, make the beans the night before then continue with the recipe instructions as written.
Nutrition
Serving: 1bowl | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Sodium: 646mg | Fiber: 1g | Sugar: 4g
