White Beans, Spinach & Tomatoes over Parmesan Toasts

White Beans, Spinach & Tomatoes over Parmesan Toasts

15 Reviews
From the EatingWell Kitchen

Three words describe this dish to a T: comforting, simple and fast.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 thick slices country-style whole-wheat bread
  • ¼ 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
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • ½ cup vegetable broth
  • ¼ cup sliced fresh basil, or 2 tablespoons prepared pesto


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  • 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.

Nutrition information

  • Per serving: 280 calories; 11 g fat(2 g sat); 12 g fiber; 39 g carbohydrates; 14 g protein; 97 mcg folate; 4 mg cholesterol; 5 g sugars; 5,293 IU vitamin A; 31 mg vitamin C; 186 mg calcium; 5 mg iron; 749 mg sodium; 499 mg potassium
  • Nutrition Bonus: Vitamin A (106% daily value), Vitamin C (52% dv), Iron (28% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 2 fat

Reviews 15

February 19, 2012
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By: EatingWell User
Filling, yet light and tasty I have tried this recipe several times now (with or without the bread) and I love it. Being a vegetarian, this dish is great for its nutritional value (iron, minerals, dietary fiber). I often add nutmeg because it pairs up nicely with spinach. To alter it to your personal taste, I suggest experimenting with herbs and spices. I like to add some cayenne pepper. Fast, easy and delicious! Pros: low fat, healthy, delicious
August 09, 2011
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By: MaxBew
Surprisingly Good! This was so good! I divided the recipe in half for two servings - I am not overly fond of spinach so instead of 5oz I used 2 1/2 oz. We've been working on controlling portion sizes and also eating less red meat and more fish and veggies and this is a keeper recipe. Growing up we used to love Heinz Baked Beans on Toast - well, I think this is a much more healthier version and as equally tasty, if not better! Pros: Quick to make, Tasty
August 10, 2010
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By: EatingWell User
The entire family loved this dish. We are trying to find tasty, meatless meals that are quick to make. This definitely fit the bill. Our three kids all said this was a keeper and sometimes they are hard to please. I used multi-grain Ciabatta bread sliced in half topped with the cheese. It baked a little longer than the recipe said. I added a little extra pesto at the end too. We ate it in bowls rather than plates so as not to lose any of the delicious broth. Thanks for sharing!
June 24, 2010
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By: EatingWell User
We used organic whole wheat english muffins instead of the bread and I have to say that I was a little worried about the taste (even with the bread). But this is a great dish. Everyone in my family loves it, even my 2 year old. And for as low in calories as it is, you are suprisingly full after. Great recipe, definately give it a try.
June 02, 2010
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By: EatingWell User
I tried the recipe this afternoon. I didn't have any spinach but plenty of kale so I substituted the kale. It was so delicious I'm not certain I'll ever use spinach, it's like a reduction of a wonderful Tuscan soup.
May 28, 2010
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By: EatingWell User
This is a marvelous dish. Very tasty and easy to make. Low in calories, high in protein. Perfecto - I give it a 5 star rating. Thank you
May 26, 2010
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By: EatingWell User
I prepare a white bean cassolet with 3 cloves chopped garlic sauted in olive oil in microwave, drain whole canned plum tomatoes cut up, chopped parsley, 3 sliced shallots cooked with garlic. Broil chicken sausage in toaster oven and drain and slice and place on top of casserole and reheat. Simpler and all in one pot. I might add spinach...but would dilute strong flavors.
May 22, 2010
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By: ksiebenaler
This was a very easy but still tasty meal. I would recommend letting the bean & tomato mixture sit off the heat for a few minutes before serving. It won't be as piping hot, but the sauce will thicken and that makes it easy to sop up the juices.
April 20, 2010
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By: chickadee
i uesd canned tomatoes and canned black beans i added mrs dach garlic powder and chli pepper spice blend and garlic blend topped with mozzarella cheese and brolied it for a few and served it with red pepper . it isdelicious i didnt have white beans so i used black beans drained yummy
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