Italian White Bean and Greens Skillet

Hearty cannellini beans and sautéed fresh greens simmered with garlic and herbs in a light tomato broth, perfect for a quick and satisfying meal, served with crusty garlic bread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.58/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• one-pot
• quick
• savory
• healthy
• budget-friendly

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon red pepper flakes
• 2 can cannellini beans (15 ounce, rinsed and drained)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 4 cup vegetable broth
• 8 ounce fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 slice garlic bread (store-bought)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the 1 medium yellow onion and cook until softened, about 4-5 minutes.
2. Add the 4 cloves of minced garlic, 1 teaspoon of dried Italian seasoning, and 1/2 teaspoon of red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Stir in the 2 (15 ounce) cans of cannellini beans, 1 (14 1/2 ounce) can of diced tomatoes, and 4 cups of vegetable broth. Bring to a simmer.
4. Reduce heat to medium-low and stir in the 8 ounces of fresh spinach. Cook, stirring occasionally, until the spinach has wilted and the beans are heated through, about 5 minutes.
5. Season the skillet with salt and black pepper to taste. While the bean mixture simmers, prepare the 8 slices of garlic bread according to package directions.
6. Serve the Italian white bean and greens skillet hot with warm garlic bread on the side.

Notes

This dish reheats well and is excellent for packed lunches.

Nutrition (per serving)

• Calories: 420
• Protein: 19.5 g
• Carbohydrates: 55 g
• Fat: 15 g
• Fiber: 14.5 g
• Sodium: 780 mg
• Saturated Fat: 2.5 g
• Sugar: 7 g