Tuscan White Bean Stew with Spinach and Radicchio
1 tablespoon olive oil 1 teaspoon minced garlic 2 anchovy fillets -- chopped pinch crushed red pepper 5 ounces fresh spinach -- chopped 1 cup chicken broth 1/2 cup shredded radicchio 1 teaspoon fresh lemon juice 1 1/2 cups canned white beans -- drained and rinsed 4 ounces pasta (such as farfalle) -- cooked chopped fresh oregano chopped fresh parsley Heat oil in a large pan over medium-high heat. Stir in garlic, anchovies, and crushed red pepper; heat about 30 seconds. Add spinach and saut_ about 30 seconds. Add broth and radicchio and saut_ for about 30 seconds. Add the lemon juice and beans. reduce heat to medium-low and simmer for 6 to 8 minutes. Serve on hot pasta and garnish with chopped oregano and parsley. |