Fagioli Branco el Spinaci

White Beans and Spinach Stew

White beans are soft, easy, and quick to prepare compared to other beans. While visiting a friend in London in 2012, I prepared this recipe during a get-together. It is a delicious, hearty, and rustic stew made with beans and spinach. You can also add other vegetables to the Fagioli Branco el Spinaci or cook some vegan sausage in the skillet before adding the fresh spinach, which is readily available in most supermarkets.

We are all busy, especially new mothers who desire easy homecooked meals. This recipe is designed to simplify prep time for a lovely, nutritious dish.

When making Fagioli Branco el Spinaci, you can soak the beans overnight. In the morning, rinse the beans in a colander and return them to a pot with fresh water. Cook them uncovered to prevent boiling over. As the beans take time to soften, you can attend to other tasks. Depending on the beans, cooking takes between 45 minutes to an hour. Once soft, turn off the heat, marking a major step before lunch prep. I avoid canned beans for their lower vital energy and nutrient content compared to fresh food.

In macrobiotic cooking, a slice of wakame algae is sometimes added to help soften the beans and remove toxins. If unavailable, a pinch of baking powder during the overnight soak works as a substitute. About an hour before lunch, the beans are ready to be prepared in approximately 30 minutes. Follow the recipe below or feel free to add your own twist to enjoy these soft white bean Fagioli.

Print Recipe

Fagioli Branco el Spinaci

Dinner – European

Serves: 4-5

Prep Time: 10 minutes – Cooking Time: 45 minutes – Total Time: 55 minutes

This Fagioli Branco el Spinaci is not only easier to make than a boxed dinner but also more flavorful and nutritious. Made with all-natural ingredients, it is ideal for a busy weeknight dinner.

Ingredients

• 2 cups white beans soaked in water overnight and cooked
• 2 medium carrots, cubed
• 1 medium zucchini, cubed
• 1 handful of arugula salad
• 5 cherry tomatoes
• 2 large handfuls of baby spinach leaves
• 1 tablespoon olive oil (butter optional)
• 1 teaspoon fresh thyme
• 1 teaspoon oregano
• 1 teaspoon fresh rosemary
• 1/2 teaspoon nutmeg
• 1 thumb-sized ginger, finely chopped or grated
• 10 baby broccoli stems
• 1/4 cup fresh coriander leaves

Instructions

1

Soak the beans in water overnight. Drain and cook them in a pot of boiling water for about 30-45 minutes or until soft.

2

In a saucepan over medium heat, sauté ginger and the herbs in olive oil for 1 minute. Then add the carrots, zucchini, arugula, cherry tomatoes, and baby broccoli stems, and continue to sauté for a few minutes.

3

When the vegetables are partially cooked (about 10-15 minutes), add the cooked beans to the pot and gently mix.

4

Add the finely chopped fresh coriander leaves and baby spinach, and stir well.

5

Remove from heat and serve in a bowl with a side salad.

Nutrition

• 144.2 Calories
• 19.1g Carbohydrates
• 0.0mg Cholesterol
• 3.0g Fat
• 6.5g Fiber
• 7.5g Protein
• 3.0mg Sodium
• 0.0g Trans fat

Notes

You can also add boiled pasta if you're not following a low-carb diet.