This creamy spinach-artichoke bean stew has quickly become a family favorite. I used butter beans, but cannellini beans would be equally delicious. For wine, I like using Pino griggio, but sauvignon blanc is a good option. As for fresh dill, which can sometimes be hard to find, I use a dehydrated dill that I keep in the refrigerator. I haven't tried using dried dill, but 4 tsp of dried dill is equal to 1/4 cup fresh/dehydrated. Oh yeah, serve with fresh baked bread, since bread is the whole point of stew.
INGREDIENTS
2 Tbsp vegan butter
1 red onion, finely chopped
3 ribs celery, finely chopped
3-4 large cloves garlic, minced
1/2 tsp chili pepper flakes
3/4 cup white wine
2 cups chicken flavored vegetable broth
2-15oz cans butter beans, drained and rinsed
12 oz jar marinated artichokes, drained
8 oz baby spinach
1/2 cup vegan cream cheese
Juice from 1/2 lemon(1.5 Tbsp)
1/4 cup chopped fresh dill fronds
3 scallions, sliced
Vegan parmesan(optional)
DIRECTIONS
1. In a deep sided skillet/sauté pan over medium heat, melt vegan butter. Sauté onions and celery for 10 minutes. Season well with salt and pepper. Add garlic and chili pepper flakes; continue to cook another 1-2 minutes. Add wine and cook for 2-3 minutes. Pour in broth, bring to a boil, lower heat to simmer for 5 minutes.
2. Add butter beans. Bring to boil, lower heat and simmer for 10 minutes.
3. Stir in artichoke hearts and baby spinach. Continue to cook another 10 minutes.
4. Stir in vegan cream cheese and continue to stir until melted. Add dill and lemon juice. Continue to simmer for a few minutes.
5. Serve topped with sliced scallions and vegan parmesan(optional).