Spinach, Tomato & White Bean Stew

This is a great, hearty stew that you can make super fast using your pantry staples. Serve it over brown rice or whole wheat pasta for a delicious, cozy meal. You can also freeze it for an easy dinner any time.

Prep Time:  5 minutes
Cook Time: 20 minutes
Yield: 6 Servings


  • 2 tsp extra virgin olive oil
  • 1 large yellow onion, chopped (~1 ½ cups)
  • 1 tsp salt, divided
  • 1 TB garlic, minced
  • 1 TB fresh rosemary, minced
  • 1 15 oz can diced tomatoes in own juice, undrained
  • 3 15 oz cans cannellini beans, drained and rinsed
  • 1 12 oz jar roasted peppers in water, drained, rinsed, and chopped
  • 10 oz baby spinach
  • 1 TB lemon juice
  • ¼ cup fresh basil, chopped


Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and cook, stirring frequently, for 10 minutes or until softened. Add garlic and cook 1 minute. Add rosemary, tomatoes, cannellini beans, and peppers to pan and mash beans slightly with a potato masher. 

Working in batches, use tongs to toss in spinach. Sprinkle with lemon juice and cook, covered, for 10 minutes or until spinach is thoroughly wilted, stirring half-way through. Stir in basil and remaining ½ tsp salt and serve.