Tuscan White Bean Stew with Spinach & Radicchio
Yield
3 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | each |
anchovy fillets
|
*
|
| 5 | ounces |
spinach
chopped |
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
radicchio
shredded |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | cups |
white beans
|
|
| 4 | ounces |
pasta
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 5 | ml |
garlic
minced |
|
| 2 | each |
anchovy fillets
|
*
|
| 144.5 | ml/g |
spinach
chopped |
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
radicchio
shredded |
|
| 5 | ml |
lemon juice
|
|
| 355 | ml |
white beans
|
|
| 115.6 | ml/g |
pasta
cooked |
|
Directions
Heat oil in a large pan over medium-high heat.
Stir in garlic, anchovies, and crushed red pepper; heat about 30 seconds.
Add spinach and saut? about 30 seconds.
Add broth and radicchio and saut? for about 30 seconds.
Add the lemon juice and beans. reduce heat to medium-low and simmer for 6 to 8 minutes.
Serve on hot pasta and garnish with chopped oregano and parsley.
