So, Swanson makes these little packets of super-concentrated broth called Flavor Boost. They sound like a neat idea, right? It’s like bouillon in a small packet and you don’t have to water down a dish with a ton of broth. I like the Knorr Homestyle Stock cubes in a pinch as a sauce thickener.
The Swanson little packets defied my skepticism in this recipe from Foodista. My primary worries were flavor and salt. I didn’t want a fake taste that was too salty. This was well-balanced and didn’t overwhelm.
WHAT WORKED: A little bit of liquid. I kept about a half cup of pasta cooking water and the liquid from the beans. Both brought a starchy thickness and built up the sauce a little.
WHAT DIDN’T: Not much. This went pretty well.
WHAT DID THE WIFE SAY: The Kid dominated conversation at the dinner table tonight, so The Wife didn’t offer much more than a “This is good.”
WILL IT MAKE ANOTHER APPEARANCE: It was 30 minutes from prep to table, so absolutely.
White beans and spinach
Adapted from Foodista
- 1 tbsp. olive oil
- 1 medium onion, minced (about 1 cup)
- 1 packet Swanson Flavor Boost Concentrated Vegetable Broth
- 6 oz. fresh baby spinach
- 15 oz. can cannellini beans
- 1/4 cup grated Parmesan cheese
- 1 cup ditalini pasta, cooked and drained (about 2 cups)
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir in the concentrated broth and spinach, pasta water and beans. Cover and cook until the spinach is wilted.
Add the pasta and grated cheese, and toss. Serve hot.