Tuscan White Bean & Rosemary Stew with Cheesy Polenta and Spinach

🥘 Ingredients

• butter
  1 tbsp
• cannellini beans
  15 oz
• capers
  1 tbsp
• garlic
  3 cloves
• italian cheese blend
  ½ cup
• olive oil
  2 tbsp
• pepper
  to taste
• polenta
  1 unit
• red wine vinegar
  1 tbsp
• roma tomato
  2 units
• rosemary
  1 sprig
• salt
  to taste
• spinach
  2 c
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Halve, peel, and thinly slice yellow onion . Thinly slice garlic . Strip leaves from rosemary and roughly chop. Core and dice roma tomato . Drain and rinse cannellini beans .

   yellow onion: 1 unit, garlic: 3 cloves, rosemary: 1 sprig, roma tomato: 2 units, cannellini beans: 15 oz
2. 2

   In a medium pot , bring 2½ cups water and veggie stock concentrate to a simmer over medium-low heat.

   veggie stock concentrate: 1 unit
3. 

   3

   Heat 1 tbsp olive oil in a large pan over medium heat. Add garlic and onion, cooking and tossing ⏱️ 5 minutes until softened. Season with salt and pepper . Add rosemary and cook ⏱️ 30 seconds until fragrant. Add tomatoes and cook, tossing, ⏱️ 5 minutes until broken down. Season with salt and pepper.

   olive oil: 2 tbsp, salt: to taste, pepper: to taste
4. 

   4

   Add 1 tbsp red wine vinegar and stir to scrape up browned bits. Add cannellini beans, capers , ½ cup water, and spinach . 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.

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

   5

   Add polenta to the simmering water and whisk until thickened, ⏱️ 2 minutes . Season with salt and pepper. Stir in italian cheese blend and 1 tbsp butter until melted and creamy.

   polenta: 1 unit, italian cheese blend: ½ cup, butter: 1 tbsp
6. 6

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