This stew is brilliant. My cousin, Betsy, always shares healthy and hearty recipes with my mom. We made this stew last winter after Betsy’s suggestions. After all the holiday indulgences (and over-eating), we decided to resurrect this veggie, vegan, gluten-free stew. Although technically a soup, it’s loaded with beans, carrots, celery, tomatoes, peppers, zucchini, kale . . . the list goes on and is so hearty I’d like to swap the name from soup to stew. While my mom did all the cooking, it’s delicious to share, especially right before the New Year. Hope you enjoy this fresh, packed fully of veggies, you-won’t-go-hungry Quinoa Minestrone Stew.
Hearty, Flavorful & Abundant Beans
Our family friend, Vin, showed my mom this idea for sautéing cannellini beans. Naturally, she brought it home and introduced it into our dinner repertoire, and I had to try this idea for sautéing cannellini beans. Here’s my take of Rosemary Cannellini Beans with Sautéed Spinach. It’s quick, easy and most importantly, delicious. It’s a great cold-weather side, as we transition into fall (or great in the warm weather too, especially next to something grilled). The rosemary and fresh baby spinach add flavor and greens to your meal, while the white beans add some heartiness and protein.