The EatingWell Healthy in a Hurry Cookbook (2006)
Three words describe this dish to a T: comforting, simple and fast.
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.
Per serving :
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
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 2 fat
Tips & Notes
Make Ahead Tip: The spinach-and-bean mixture can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.