One-Pot Lemon-Dill White Bean and Spinach Stew
A vibrant, protein-packed stew simmered to tender perfection with fresh herbs and leafy greens, ready in under 30 minutes. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 40 minutes pairs (15 oz), drained and rinsed white beans, chicken broth, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed white beans
- 2 cups chicken broth
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 4 oz, packed spinach
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1, finely diced shallot
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced shallot and 3 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
- Step 2: Stir in 1 can (15 oz) drained white beans, 2 cups chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1 lemon's zest. Bring to a gentle simmer and cook for 10 minutes.
- Step 3: Add 4 oz packed spinach and 2 tbsp chopped fresh dill, stirring until spinach wilts completely, about 2 minutes. Squeeze in 1 lemon's juice and adjust seasoning to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill White Bean and Spinach Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Dill White Bean and Spinach Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill White Bean and Spinach Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Dill White Bean and Spinach Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lemon-Dill White Bean and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
