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White Beans, Spinach & Tomatoes over Parmesan Toasts

The EatingWell Healthy in a Hurry Cookbook (2006)

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



READER'S COMMENT:
"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...
White Beans, Spinach & Tomatoes over Parmesan Toasts

Makes: 4 servings

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Total Time:

Ingredients

  • 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

Preparation

  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.

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.

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).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 vegetable, 2 fat


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