Fagioli Bianchi e Spinaci

White beans are soft, easy, and quick to prepare compared to other legumes, making them ideal for nourishing family meals. While visiting a friend in London in 2012, I prepared this recipe during a get-together—a delicious, hearty, and rustic stew made with beans and fresh spinach. You can also add other seasonal vegetables to the Fagioli Bianchi e Spinaci, creating endless variations for this versatile dish.

We are all busy, especially new mothers who desire easy home-cooked meals that nourish both body and spirit. This recipe is designed to simplify prep time while delivering a lovely, nutritious dish that satisfies on every level.

When making Fagioli Bianchi e Spinaci, soak the beans overnight for optimal digestibility. In the morning, rinse the beans in a colander and return them to a pot with fresh water. Cook them uncovered to prevent boiling over—as the beans take time to soften, you can attend to other tasks. Depending on the variety, cooking takes between 45 minutes to an hour. Once soft, turn off the heat, completing a major step before final preparation. I avoid canned beans for their lower vital energy and nutrient content compared to freshly prepared legumes.

In macrobiotic cooking, a slice of wakame seaweed is sometimes added to help soften the beans and remove toxins from the system. If wakame is unavailable, a pinch of baking soda during the overnight soak works as a gentle substitute. About an hour before serving, the beans are ready to be transformed into this nourishing dish in approximately 30 minutes.