Speedy Tuscan Bean and Spinach Sauté
This speedy Tuscan bean and spinach sauté is a quick and flavorful vegetarian meal, perfect for a weeknight dinner. It combines cannellini beans, diced tomatoes, fresh spinach, and aromatic herbs in a savory sauce.
Equipment
- Large skillet or pan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1 cannellini beans (15-ounce) can, rinsed and drained
- 1 diced tomatoes (14.5-ounce) can, undrained
- 1/2 cup vegetable broth
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- whole-grain bread Crusty, for serving (optional)
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat, then add chopped onion and sauté for 3-5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant, ensuring it doesn't burn.
- Stir in the rinsed cannellini beans, undrained diced tomatoes, vegetable broth, dried oregano, and optional red pepper flakes, bringing the mixture to a gentle simmer.
- Reduce heat to low, cover, and simmer for 5-7 minutes to allow flavors to meld and the sauce to thicken.
- Gradually stir in the fresh spinach until it wilts into the sauce, cooking for 2-3 minutes more.
- Season the sauté with salt and black pepper according to your taste.
- Ladle the Tuscan Bean and Spinach Sauté into bowls, garnish with fresh chopped parsley, and serve hot, optionally with crusty whole-grain bread.
Notes
This dish is highly customizable; feel free to add other quick-cooking vegetables like bell peppers or zucchini. For a spicier kick, increase the amount of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.