Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

🥘 Ingredients

• Italian cheese blend
  4 oz
• black pepper
• butter
  2 tbsp
• cannellini beans
  2 unit
• capers
  2 tbsp
• garlic
  4 clove
• olive oil
  2 tbsp
• polenta
  1 c
• red wine vinegar
  4 tbsp
• roma tomato (diced)
  4 unit
• rosemary (leaves)
  ½ oz
• salt
• spinach
  1 lb
• veggie stock concentrate
  2 unit
• water
  2 ½ cups
• yellow onion (thinly sliced)
  2 unit

🍳 Cookware

• medium pot
• large pan
• whisk

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice yellow onion . Thinly slice garlic . Strip rosemary off the stem and roughly chop. Core and dice roma tomato . Drain and rinse cannellini beans .

   yellow onion: 2 unit (thinly sliced), garlic: 4 clove, rosemary: ½ oz (leaves), roma tomato: 4 unit (diced), cannellini beans: 2 unit
2. 2

   In a medium pot , bring water and veggie stock concentrate to a simmer over medium-low heat.

   water: 2 ½ cups, veggie stock concentrate: 2 unit
3. 

   3

   Heat olive oil in a large pan over medium heat. Add the garlic and onion and cook, tossing, until softened, ⏱️ 5 minutes . Season with salt and black pepper . Add the rosemary and cook, tossing, until fragrant, ⏱️ 30 seconds . Add the tomatoes and cook, tossing, until broken down, ⏱️ 5 minutes . Season with salt and pepper.

   olive oil: 2 tbsp, salt, black pepper
4. 

   4

   Add 1 tablespoon red wine vinegar to the pan and stir to scrape up any browned bits from the bottom of the pan. Add the cannellini beans, capers , ½ cup water, and spinach to the pan and toss to combine. Cook, tossing, until the spinach wilts and beans heat through, ⏱️ 3 minutes . Season with salt and pepper. Let sit over low heat. HINT: If the pan isn’t large enough, add the spinach in increments.

   red wine vinegar: 4 tbsp, capers: 2 tbsp, spinach: 1 lb
5. 

   5

   Make the cheesy polenta: Add polenta to the simmering water and whisk with a whisk until thickened, ⏱️ 2 minutes . Season with salt and pepper. Stir Italian cheese blend and butter into the polenta.

   polenta: 1 c, Italian cheese blend: 4 oz, butter: 2 tbsp
6. 6

   Serve the cheesy polenta divided between bowls, then top with the white beanand rosemaryrew. Dig in and enjoy!