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Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

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Rosemary and white beans are a classic Tuscan combination—the rustic duo is hearty and homey. Tossed with briney capers, stewed tomatoes, and a hint of tangy vinegar, this simple dish hits all the marks. A bed of rich, cheesy polenta adds a touch of decadence.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Rosemary

2 unit

Roma Tomato

1 unit

Yellow Onion

2 clove

Garlic

8 ounce

Spinach

1 tablespoon

Capers

2 tablespoon

Red Wine Vinegar

1 unit

Veggie Stock Concentrate

1 box

Cannellini Beans

½ cup

Polenta

2 ounce

Italian Cheese Blend

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2481.112 kJ
Calories593 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber17 g
Protein24 g
Sodium792 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Strainer
Pot
Large Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Halve, peel, and thinly slice the onion. Thinly slice the garlic. Strip the rosemary off the stem and roughly chop the leaves. Core and dice the tomatoes. Drain and rinse the cannellini beans.

2

In a medium pot, bring 2 ½ cups water and the stock concentrate to a simmer over medium-low heat.

3

Start the stew: Heat 1 Tablespoon oil in a large pan over medium heat. Add the garlic and onion to the pan and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. Add the rosemary to the pan and cook for 30 seconds, until fragrant. Add the tomatoes to the pan and cook, tossing, for 4-5 minutes, until broken down. Season with salt and pepper.

4

Finish the stew: Add 1 Tablespoon red wine vinegar to the pan and stir to scrape up any browned bits from the bottom of the pan. Add the cannellini beans, capers, ½ cup water, and the spinach to the pan and toss to combine. Cook, tossing, for 2-3 minutes, until the spinach wilts and the beans heat through. Season with salt and pepper. Let sit over low heat. HINT: If your pan isn’t large enough, add the spinach in increments.

5

Make the cheesy polenta: Add the polenta to the simmering water and whisk until thickened, 1-2 minutes. Season with salt and pepper. Stir the cheese and 1 tablespoon butter into the polenta.

6

Serve the cheesy polenta divided between bowls, then top with the white bean and rosemary stew. Dig in and enjoy!