Garlicky White Beans with Spinach and Tomatoes
Author: Katherine Martinelli
Recipe Type: Side
Yield: 4-6 servings
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed*
- 6 ounces baby spinach
- 1 (14.5-ounce) can diced tomatoes
- ¼ cup chopped basil
- ¼ cup chopped Italian parsley
- 1 teaspoon salt
- Heat the oil in a skillet over medium heat.
- Add the garlic and sauté for a few minutes until aromatic; do not burn.
- Add the beans and toss to coat in garlic and oil.
- Add the spinach; cook until wilted, about 2 minutes.
- Stir in the tomatoes and bring to a simmer.
- Remove from the heat and stir in the basil, parsley, and salt. Serve.
*Use cannelini or great white northern beans
Gluten free, vegetarian, vegan, kosher (parve), slow carb friendly
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2015/garlicky-white-beans-with-spinach-and-tomatoes/
3.3.3077