---
title: Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-white-bean-rosemary-stew-with-cheesy-polenta-and-spinach-5633a209f8b25e6f528b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 286
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Cannellini%20Beans/tuscan-white-bean-rosemary-stew-with-cheesy-polenta-and-spinach.avif"
---
Halve, peel, and thinly slice @yellow onion{1%unit}. Thinly slice @garlic{3%cloves}. Strip leaves from @rosemary{1%sprig} and roughly chop. Core and dice @roma tomato{2%units}. Drain and rinse @cannellini beans{15%oz}.

In a #medium pot{}, bring 2½ cups water and @veggie stock concentrate{1%unit} to a simmer over medium-low heat.

Heat 1 tbsp @olive oil{2%tbsp} in a #large pan{} over medium heat. Add garlic and onion, cooking and tossing ~{5%minutes} until softened. Season with @salt{to%taste} and @pepper{to%taste}. Add rosemary and cook ~{30%seconds} until fragrant. Add tomatoes and cook, tossing, ~{5%minutes} until broken down. Season with salt and pepper.

Add 1 tbsp @red wine vinegar{1%tbsp} and stir to scrape up browned bits. Add cannellini beans, @capers{1%tbsp}, ½ cup water, and @spinach{2%cups}. Toss and cook ~{3%minutes} until spinach wilts and beans heat through. Season with salt and pepper. Keep warm over low heat. If the pan is small, add spinach in batches.

Add @polenta{1%unit} to the simmering water and whisk until thickened, ~{2%minutes}. Season with salt and pepper. Stir in @italian cheese blend{½%cup} and 1 tbsp @butter{1%tbsp} until melted and creamy.

Divide the cheesy polenta between bowls. Top with the white bean and rosemary stew. Serve immediately.