Cannellini Beans & spinach with garlic & basil on toast
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Here is an easy to make vegetarian lunch or light dinner that tastes great!



1 Tbsp. Extra Virgin Olive oil

1 onion, chopped fine

1 med. can of Cannellini beans, rinsed and drained

1 med. can of crushed tomatoes

6 cups baby spinach, washed

3 cloves of garlic, pressed

1/2 cup fresh basil, chopped fine

sea salt- to taste

fresh ground black pepper, to taste

mozzarella cheese, grated

whole grain toast (mine was GF muti-grain from Bigstar bakehouse)



1. Heat the oil in a medium saucepan on medium and cook the onions for 5 minutes until golden and softened.

2. Add the beans and the crushed tomatoes, simmer over low/medium heat for 10 minutes.

3. Add the spinach in handfuls, stirring in between handfuls, until wilted, then add the basil and garlic. Stir and heat through, season with salt and pepper to taste.

4. Pile a large spoonful of the Cannellini bean mixture onto a piece of lightly toasted bread, top with mozzarella and grill under broiler until the cheese has melted.

(you can always add bacon if your household demands it)




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