2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, minced
1 carrot, peeled and finely chopped
1 (6 oz) package Jones Dairy Farm Canadian Bacon, cut into 1/8 inch dice
1 (14.5 oz) can whole peeled plum tomatoes, undrained
1 (14.5 oz) can cannellini beans, rinsed and drained
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1 pinch crushed red pepper flakes
2 tablespoons all purpose flour
2 cups chicken broth
4 cups baby spinach
1 prepared whole wheat pie crust, thawed if frozen
1 egg yolk
Coarse sea salt and cracked black pepper
Heat oven to 400°F.
Heat the olive oil in a large soup pot. Add the garlic, onion, and carrot; cook 2-3 minutes, or until soft. Add the Canadian Bacon; cook 5 minutes. Stir in the tomatoes, beans, rosemary, thyme, and red pepper flakes. Bring to a boil, pressing on the tomatoes with a heavy spoon to help them break down.
In a small bowl, mix together the flour and chicken broth. Whisk into the stew. Bring to a boil; reduce heat and simmer 10 minutes. Stir in spinach.
Pour the stew into a deep dish pie pan. Top with the whole wheat crust. Brush the crust with egg yolk and sprinkle with salt and pepper. Bake 30 minutes, or until golden brown.
Remove from oven and let cool at least 15 minutes before serving.