White Beans, Spinach & Tomatoes over Parmesan Toasts
Three words describe this dish to a T: comforting, simple and fast.
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
- 4 thick slices country-style whole-wheat bread
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 4 medium plum tomatoes, chopped
- 1 15-ounce can white beans, rinsed
- 1 10-ounce bag baby spinach
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup vegetable broth
- 1/4 cup sliced fresh basil, or 2 tablespoons prepared pesto
- Preheat oven to 450°F.
- Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly, until the spinach is just wilted, 2 to 3 minutes. Remove from the heat and stir in basil (or pesto). Spoon the bean-and-spinach mixture over the Parmesan toasts and serve hot.
- Make Ahead Tip: The spinach-and-bean mixture can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
Nutrition Per serving:
270 calories; 10 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 44 g carbohydrates; 13 g protein; 15 g fiber; 729 mg sodium; 497 mg potassium.
Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (35% dv), Calcium (30% dv), Iron (25% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 2 fat