Day 45: Spring Vegetables and White Beans Scented with Fresh Bay

The name is deceptive on this one. There are very few vegetables in this and they can be easily had at any time.

Spring Vegetables and White Beans Scented with Fresh Bay

This is one of those few recipes in here where you wonder if they actually really made this. It is under the vegetable main events (A very desperate chapter) but it is more like a soup than anything else and you don't get the idea that it is a stew until the last paragraph when it says "serve the stew with drizzles of olive oil...." I thought it was going to be something to serve over rice. Hmm.

Anyways, combine 2 cups of chicken broth with 4 medium carrots (cut into 3" long matchsticks), 8 thin sliced cloves of garlic, and 2 fresh bay leaves, bruised. Bring to a simmer, cover, and cook for 8 to 10 minutes or until the carrots are cooked to your preference.

Add one can of white beans, 3 cups fresh baby spinach, salt and pepper, and stir to wilt the spinach. Cook, covered, for up to 5 minutes to heat the beans through.Squeeze in some lemon, remove the bay leaves and "serve the stew with drizzles of olive oil and sprinklings of grated Parmigiano."BOR-ING.
It wasn't quite soup and it wasn't quite thick enough to serve over rice. The bay was completely over whelming, and it just have been called White Beans with Soggy Carrots in Bay Broth.

Skip this one. A rare lump of coal.

72 recipes down in How To Eat Supper.