Mediterranean White Beans
The Mediterranean White Beans are comforting, satisfying, and nutritious. They come together in under 30 minutes and make a great meatless weeknight meal. Serve it with a crusty baguette to soak up all the delicious sauce.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove of garlic, minced
- 1 398ml can of cherry tomatoes*
- 2 tbsp pesto
- 2 cups baby spinach
- 1 19oz can of white kidney or cannelini beans, drained and rinsed
- 1 cup grated mozzerella cheese
- 1/4 cup grated Parmesan cheese
- Toasted baguette, for serving
- Chopped fresh parsley or basil for garnish
Instructions
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until it starts to soften.
- Add the garlic and cook until fragrant, about one minute. Add the can of cherry tomatoes, pesto, salt, and half a cup of water and stir. Bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the sauce to thicken and the cherry tomatoes to burst.
- Add the spinach and white beans and stir everything together. Cook for just a few more minutes until the spinach has wilted.
- Top the skillet with the mozzarella and parmesan cheese. Place under the broiler for 3-5 minutes until the cheese melts and gets lightly golden brown. Be sure to watch the broiler closely so the cheese does not burn.
- Remove from the oven and allow the beans to cool for a few minutes. Serve with your favourite toasted baguette.
Notes
*Cherry tomatoes are found in many grocery stores now but if you can’t find them, substitute a 15oz can of diced tomatoes or 2 cups of fresh cherry/grape tomatoes.
Nutritional calculations are an estimate only and do not include the baguette.