Rating: 4.07 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.

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 Facts

280 calories; protein 14.2g; carbohydrates 39.3g; dietary fiber 11.8g; sugars 4.7g; fat 10.9g; saturated fat 1.8g; cholesterol 4.3mg; vitamin a iu 5293IU; vitamin c 31mg; folate 97.4mcg; calcium 185.6mg; iron 4.6mg; magnesium 100.1mg; potassium 499.4mg; sodium 749.3mg; thiamin 0.2mg.

2 starch, 2 vegetable, 2 fat