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White Bean Stew with Rosemary and Spinach
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 4 carrots, rinsed well, halved and sliced into ½-inch pieces
  • 3 ribs celery, rinsed well, halved lengthwise and sliced into ¼-inch pieces
  • 3 (15-ounce) cans low-sodium cannellini beans, drained and rinsed
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 cups fresh spinach leaves
Note: Ingredients may have been altered from the original.
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