Total Price: NY $17.50
Price Per Serving: NY $2.91
Wet and gray spring days make me crave a bowl of steaming stew. The result of this recipe is a golden broth overflowing with fresh spinach, ham and cannellini beans. I found a variation of this stew two years ago in a winter issue of Gourmet and it has since become a staple in our apartment on cold days when we don’t have a lot of time for cooking.
Top this with slices of baguette broiled with olive oil and a little parmesan cheese. The toasts absorb the garlicky, tomatoey broth. Warming and satisfying on a chilly, rainy day.
- 4 large garlic cloves, chopped (NY $0.48 for 1 bulb)
- 1 large onion, chopped (NY $0.86)
- 2.5 tablespoons extra-virgin olive oil (staple)
- 1 14.5oz. can stewed tomatoes, coarsely cut* (NY $1.59)
- 2 cups low-sodium chicken broth (NY $1.29)
- 2 19 oz. cans cannellini beans, rinsed and drained (NY $2.98)
- 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (NY $5.51)
- 1/4 teaspoon black pepper (staple)
- 10 oz spinach (roughly torn) (NY $2.50)
- 1 demi baguette, sliced (NY $2.29)
- Grated Parmesan cheese (staple)
Add the can of cut stewed tomatoes and juice to pot and stir.
When the juice starts to simmer, add the beans, ham and black pepper.
Add the chicken broth, stir and bring to a boil.
When the broth starts to boil, reduce the heat until it settles at a simmer.
When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat.
Serve immediately, garnished with toasts.
While stew is simmering, preheat broiler or set your toaster over to broil.
To Prepare Toasts:
Put bread on a baking sheet or toaster over tray covered with foil, and lightly brush each side with 1/2 tablespoon oil total. Broil until light gold, approx 1 minute.
Flip toast, sprinkle with parmesan cheese to taste, and broil again for approx 1 minute longer.
* We’re not big fans of high fructose corn syrup around here, so the LBUH always checks the fine print (you know, the ingredients) to make sure they’re not slipping any into our stewed tomatoes. You can cut stewed tomatoes right in the can using clean kitchen shears or a knife.
Adapted from Gourmet, January 2007
|Calories: 367.6||Protein: 26.0 g||Magnesium: 29.7 %|
|Total Fat: 10.0 g||Vitamin A: 92.1 %||Manganese: 66.7 %|
|Saturated Fat: 2.3 g||Vitamin B-12: 8.1 %||Niacin: 27.5 %|
|Polyunsaturated Fat: 1.2 g||Vitamin B-6: 24.5 %||Pantothenic Acid: 7.0 %|
|Monounsaturated Fat: 5.7 g||Vitamin C: 39.6 %||Phosphorus: 39.8 %|
|Cholesterol: 20.4 mg||Vitamin D: 0.0 %||Riboflavin: 19.3 %|
|Sodium: 1,736.7 mg||Vitamin E: 10.4 %||Selenium: 21.3 %|
|Potassium: 1,224.9 mg||Calcium: 20.7 %||Thiamin: 42.2 %|
|Total Carbohydrate: 45.1 g||Copper: 29.0 %||Zinc: 16.5 %|
|Dietary Fiber: 11.0 g||Folate: 56.6 %|| |
|Sugars: 4.3 g||Iron: 31.6 %|| |