Dinner · Bean stew
Rosemary Cannellini Tomato Stew
Jarred cannellini beans need only gentle warming to keep their tender skins intact. Crushed dried rosemary perfumes the tomato broth, and a few mashed beans thicken it without cream.
Jump to ingredients
- Yield
- 3 bowls
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
2 jars (13 ounces each) cannellini beans, drained and rinsedJovial: USDA Organic
2 tablespoons olive oilBragg: USDA Organic- 1 small yellow onion, diced
- 2 garlic cloves, minced
1 teaspoon dried rosemary, crushedFrontier Herb: USDA Organic- 1 can (14.5 ounces) diced tomatoes with juices
- 1 cup water, plus more as needed
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3 cups baby spinach
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Soften the aromatics
Warm oil in a saucepan over medium heat. Add onion and cook for 7 to 8 minutes until soft and translucent, stirring occasionally. Add garlic and crushed rosemary and stir for 1 minute until fragrant.
Simmer tomato broth
Add tomatoes with their juices, water, salt and pepper. Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until the onion is completely tender.
Warm the beans
Fold in drained cannellini beans and simmer gently for 5 minutes. Mash about 1/4 cup beans against the side of the pan and stir back in to thicken the stew without breaking up all the beans.
Wilt the spinach
Add spinach in handfuls and stir for 2 to 3 minutes until wilted and the stew is steaming throughout. Add a splash of water if too thick, then taste for seasoning before ladling into bowls.
Kitchen tips
Crush rosemary between your fingers before measuring so long needles are less prominent.
Keep the simmer gentle after adding beans; a hard boil can split their skins.
Substitutions
Use canned cooked cannellini beans in place of jars, matching the drained amount as closely as possible; adjust salt after tasting.
No dairy or wheat is added. For dairy-free or gluten-free needs, check beans, tomatoes and seasonings, and choose any bread separately by its label.
Storage
Cool in shallow containers and refrigerate within 2 hours at 40°F or below for up to 3 days. Reheat to a simmer, stirring so the center heats evenly.
Serving suggestions
Ladle into three dinner bowls and offer bread separately for dipping; check the bread label if accommodating allergens.
Make ahead
Make the tomato-and-bean base a day ahead and refrigerate promptly. Bring back to a simmer and stir in the spinach just before serving.
Allergen details
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Jovial - 100 Percent Organic Cannellini Beans - 13 oz × 1 — $3.90
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
- Frontier Herb Rosemary Leaf - Organic - Whole - 0.85 oz × 1 — $5.86
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Read recipe →Frequently asked questions
Are the jarred beans already cooked?
Yes, the assigned cannellini beans are ready to eat from the jar. This timing is for cooked beans and will not cook dry beans safely or thoroughly.
Can I freeze the stew?
Freeze cooled portions for up to 1 month. Thaw in the refrigerator and reheat to a simmer; the beans and spinach may become softer.