Mediterranean White Bean Stew

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, (diced)
• 4 garlic cloves, (minced)
• 1/4 cup dry white wine
• 4 (15.5 ounce/439 gram) cans cannellini beans, (drained and rinsed)
• 1 (14.5 ounce/411 gram) can diced tomatoes
• 1 (15 ounce/425 gram) can tomato sauce
• 1 cup vegetable broth, (plus up to an additional 1/2 cup, if needed)
• 1 cup Kalamata olives, (halved)
• 2 cups baby spinach
• 2 tablespoons capers
• 1 cup fresh basil leaves, (roughly chopped)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, (to taste)

Instructions

1. 1

   Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, until it starts to soften. Stir in the minced garlic and cook it with the onion for about a minute, stirring constantly, until it becomes very fragrant.

2. 2

   Stir in the wine. Bring it to a simmer, then lower the heat and let it cook until the volume has been reduced by about half, about 4 minutes.

3. 3

   Stir in the cannellini beans, diced tomatoes, tomato sauce, and broth. Raise the heat and bring the mixture to a boil, then reduce it to a low simmer. Let the mixture simmer for about 20 minutes, stirring occasionally, until the sauce has thickened a bit. You can add more broth if it becomes too thick at any point.

4. 4

   Stir in the olives, spinach, and capers. Let the stew simmer for about 2 minutes longer, until the spinach has wilted.

5. 5

   Remove the pot from heat. Stir in the basil, lemon juice, and zest. Season the stew with salt and pepper to taste.

6. 6

   Ladle into bowls and serve.