Bean and corn stew with spinach

A nutrient-packed stew that combines tender beans, sweet corn, fresh spinach, and creamy cheese. Perfect for a cozy lunch or dinner, this dish is loaded with fiber, protein, and vibrant flavors while remaining light and satisfying. Serve with warm, crusty bread for a wholesome, comforting meal.

Ingredients

• 2 tablespoons fresh chives, snipped
• 1/2 cup light cream cheese or fromage frais
• 1 tablespoon walnut or olive oil
• 1 small yellow bell pepper, sliced and deseeded
• 1/2 cup sliced leek (about 1 small leek)
• 1/2 cup sliced celery (about 2 stalks)
• 2 1/2 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 6 cups fresh baby spinach (about 9 oz)
• 1/2 cup fresh parsley, chopped
• 1 cup frozen sweet corn kernels
• 2/3 cup canned butter beans, drained and rinsed
• 2/3 cup canned flageolet beans, drained and rinsed
• 1 tablespoon cornstarch
• 1/2 cup skim milk
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

Instructions

1. In a small bowl, mix the chives and cream cheese. Set aside for topping later.
2. Heat the oil in a large saucepan over medium heat. Add the yellow pepper, leek, and celery. Cook, stirring frequently, for about 5 minutes until softened.
3. Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
4. Stir in the spinach and parsley and cook for 2–3 minutes until wilted. Add the corn and beans.
5. In a small bowl, whisk together the cornstarch and milk until smooth. Stir into the stew and bring to a gentle boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until the stew thickens.
6. Season with salt and freshly ground black pepper. Serve topped with the chive-cream cheese mixture and warm, crusty bread.