Prep Time: 10 mins
Total Time: 15 mins
Meal Type: Lunch, Dinner, snack
Source: Living Plate Rx
Servings: 4
Ingredients
- 8 cups spinach, chopped (1 head ~4 cups)
- 1/4 cup onion, sweet, chopped
- 4 cloves garlic, minced or pressed
- 1 Tbs rosemary, fresh, chopped
- 1 1/2 cups cannellini beans, canned, drained and rinsed
- 2 Tbs olive oil
- 2 cups vegetable broth
- salt, to taste
- black pepper, to taste
- 1/2 tsp crushed red pepper
- 2 Tbs pine nuts
Directions
Prep
- Chop spinach, onion, and rosemary. Mince garlic.
- Drain and rinse cannellini beans.
Make
- Sauté onion in olive oil in a large sauté pan over medium heat until soft and fragrant. Stir in garlic and rosemary.
- Add spinach and sauté until wilted, about 1 minute.
- Add cannellini beans and broth and cook until liquid reduces by half and spinach is tender.
- Season with salt and pepper.
- Serve with crushed red pepper and pine nuts.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.
