1.10.2011

Bites {White Bean, Spinach & Tomato Toasts}


Okay, guys & gals. If you are looking for a super simple, delicious, low-calorie (& low-cost!) lunch, this is a great option. The beans make it really filling, and the bite of melted Parmesan you get underneath all that sauteed goodness is so yummy. Yet again, the recipe is from Eating Well...

White Beans, Spinach & Tomatoes Over Parmesan Toasts
Makes 4 servings

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. 

{Image by me}

2 comments:

  1. I just bought baby spinach & chicken broth, have parmesan and black-eyed peas in my fridge and canned tomatoes somewhere. I think this sounds like a perfect post-gym dinner tonight. Thanks for the great idea!

    ReplyDelete
  2. Awesome! Let me know what you think after you make it!

    ReplyDelete

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