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Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

Creamy polenta, tender white beans, and wilted spinach come together in a cozy Tuscan-style stew, finished with fragrant rosemary and a savory cheesy touch.

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Ingredients

For 2 servings

  • 1 box Cannellini Beans
  • 1 tablespoon ounce Capers
  • 2 clove Garlic
  • 2 ounce Italian Cheese Blend
  • ½ cup Polenta
  • 2 tablespoon Red Wine Vinegar
  • 2 unit Roma Tomato
  • ¼ ounce Rosemary
  • 8 ounce Spinach
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach
PDF
DifficultyEasy
Total Time30m
Calories593
Protein24g
Carbs75g
Fat21g
Tags:
VeggieGluten-freeFiber SmartLow Sugar
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the cheese in the polenta for a plant-based alternative or skip it and finish with olive oil for richness. If you need to avoid alliums, replace the onion and garlic with extra rosemary, tomato, and a little celery or fennel for aroma.

What to serve with it

Serve with a crisp green salad, roasted mushrooms, or simple olives to echo the Italian flavors and add freshness. Warm crusty gluten-free bread or garlic toast also works well for soaking up the stew and soft polenta.

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