Description
A hearty and healthy skillet meal featuring cannellini beans and fresh spinach.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 tbsp extra virgin olive oil
- 1 cup low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onions; sauté until golden brown (3-4 minutes).
- Stir in diced tomatoes and red pepper flakes. Simmer for about 5 minutes.
- Add the white beans and vegetable broth, mixing until well combined.
- Incorporate spinach, basil, and thyme; cook until spinach wilts (2-3 minutes).
- Adjust seasoning if needed and serve hot, garnished with parsley.
Notes
- This dish pairs well with crusty bread for dipping.
- Feel free to add your favorite vegetables for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg