A delicious Sunday night dinner. This white bean, multicolor quinoa, and spinach stew with a warm piece of gluten free corn bread, hit the spot! Easy to make, packed with goodness, and full of flavor!
- 1 1/2 small white beans rinsed
- 6 cups of vegetable stock, chicken stock, or water
- 2 large garlic cloves, peeled and crushed
- 2 small sprigs Rosemary
- 2 sprigs thyme
- 3 large sage leaves
- 26 oz. chopped tomatoes in the juice
- 1-2 cups of spinach leaves (or kale, chard)
- Salt and pepper to taste
- Put the beans in a large pot and add enough water to cover them by at least 2 inches. Add a large pinch of salt. Bring the water to a boil and boil hard for 2 minutes. Turn off the heat, cover the pot and let the beans soak for at least an hour, and up to 4 hours.
- Drain the beans and return them to the pot. Add the vegetable stock or water, garlic, herbs and a couple pinches of salt. Bring the beans to a boil over high heat. Lower the heat, cover, and simmer for 30 minutes. Add the tomatoes and spinach and simmer gently, uncovered, until the beans are tender (30 to 60 minutes more), stirring occasionally. If the soup seems too thick at any point, just add a little water.
- Season to taste with salt and pepper. Remove the herb sprigs.
- The gluten free corn bread is a mix from Trader Joes. Follow instructions on the box, substitute the milk for Rice, or Almond milk.