Stews often have the connotation of being overly heavy, but this white bean stew is actually fairly light, thanks to its veggie-based profile.
This stew features three different greens — spinach, arugula, and kale — which are seasoned with a mix of shallots and garlic, a touch of smoked paprika, and two secret ingredients that add a hefty dose of umami: a rind of Parmigiano-Reggiano cheese and some richly flavored Mediterranean anchovies. Together, the ingredients form a stew that has a rich flavor but is light on calories, and perhaps best of all, only takes 30 minutes to make.
The key protein of this stew isn’t meat but giant white beans — gigante beans, as they’re known in Greece–are enormous white beans with a creamy texture and a unique ability to hold their shape fairly well, even after cooking. This stew starts with a base of cooked beans that are simmered for 30 additional minutes with the seasonings, allowing them to release just enough creaminess to thicken the stew.
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Images Emily Monaco