This is a simple stew of white beans with bacon and Italian flavors. Don’t leave out the parmesan rind!

Ingredients

• 4 slices bacon, chopped
• 1 yellow onion, chopped
• 3 large stalks celery, chopped
• 3-4 cloves of garlic, minced
• 1 tsp chili flakes
• 3 tbsp white wine
• 2 cans white beans, or 3 cups
• 4 cups chicken broth
• 1 Parmesan cheese rind
• 1 tsp dried rosemary
• 1 tsp dried oregano or marjoram
• 1 bay leaf
• zest and juice a small lemon, separated
• salt and pepper to taste

• 3 cups of chopped spinach

• grated Parmesan cheese
• parsley, chopped
• Crusty bread

Substitutions

Bacon can be omitted and veggie broth substituted for a vegetarian version.

I once made this with a can of spinach instead of fresh spinach, it made the stew really green and the spinach’s texture was obliterated, but it still made for a pretty hearty meal.

Instructions

1. Heat a dutch oven over medium heat. Add olive oil and bacon and stir about five minutes.
2. Add onion, celery, and garlic, with chili flakes and some salt and pepper. Stir for about five more minutes.
3. Deglaze with the white wine and let reduce for a few minutes. Add broth and beans, as well as the herbs, lemon zest, cheese rind, salt and pepper. Bring to a boil, then lower to a simmer for about 25 minutes.
4. Add the spinach and lemon juice. Season to taste, and cook the spinach for about five minutes. Remove cheese rind and bay leaf.
5. Top bowls with grated Parmesan and parsley and serve with crusty bread.

Further reading

Thanks to the Fancy Pants Kitchen for the original version of this recipe.

• Fancy Pants Kitchen - Easy Italian white bean stew