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In recent years, there has been a remarkable shift toward plant-based meals, with more people embracing the numerous health benefits and environmental advantages of incorporating more vegetables and legumes into their diets. This trend is not just about dietary choices; it's a movement towards healthier living and sustainable eating. One standout recipe that embodies this shift is the Hearty Crockpot White Bean & Spinach Stew. This dish is not only nourishing but also provides a comforting embrace that can be enjoyed in any season, making it a versatile addition to your culinary repertoire.

Crockpot White Bean & Spinach Stew

Discover the comfort of a Hearty Crockpot White Bean & Spinach Stew, a delicious plant-based meal that’s perfect for any season. With a combination of protein-packed white beans and vibrant vegetables like carrots, celery, and spinach, this stew is both nourishing and satisfying. Simply set your crockpot and let the flavors meld together effortlessly, creating a rich and hearty dish that’s easy to customize and great for sharing with family and friends. Enjoy the benefits of healthy eating with this versatile recipe.
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Ingredients
  

2 cups dried white beans (cannellini or great northern), soaked overnight

1 medium onion, diced

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 bell pepper (any color), diced

6 cups vegetable broth (low sodium)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (adjust to taste)

1 bay leaf

4 cups fresh spinach, roughly chopped

1 can (14.5 ounces) diced tomatoes (with juices)

Salt and pepper, to taste

2 tablespoons olive oil

Juice of 1 lemon (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Beans: After soaking the white beans overnight, drain and rinse them thoroughly under cold water.

    Sauté Aromatics: In a skillet over medium heat, heat the olive oil. Add the diced onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes, until the veggies are slightly softened and fragrant.

      Add to Crockpot: Transfer the sautéed vegetables to the crockpot. Add the soaked white beans, vegetable broth, thyme, oregano, crushed red pepper flakes, bay leaf, and diced tomatoes (with juices).

        Season: Stir everything together, and season with salt and pepper to taste.

          Cook the Stew: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the flavors meld together.

            Stir in Spinach: About 20 minutes before serving, stir in the chopped spinach and let it wilt in the stew. Remove the bay leaf before serving.

              Serve: Ladle the stew into bowls, squeeze fresh lemon juice over each serving, and garnish with chopped parsley for added freshness.

                Enjoy: Serve hot with crusty bread or over a bed of cooked quinoa for a complete meal.

                  Prep Time: 15 mins | Total Time: 8 hours | Servings: 6-8