Creamy Tomato White Beans with Spinach

White beans and baby spinach simmer in a garlicky tomato sauce. Mash a few beans right in the pan to make it creamy.

Serves 2 · Prep 5 minutes · Cook 15 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes (about 240 g)
• 1 can (15 ounces) cannellini beans, drained and rinsed (about 250 g drained)
• 3 packed cups baby spinach (about 85 g)
• ½ teaspoon dried oregano
• ¼ teaspoon fine sea salt, or to taste
• Black pepper, to taste

Directions

1. Heat the oil in a skillet over medium heat. Stir in the garlic and oregano for about 30 seconds, until fragrant.
2. Add the tomatoes, beans and salt. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally. Add a splash of water if the sauce gets too thick.
3. Mash about a quarter of the beans against the side of the skillet. Fold in the spinach and cook 2 to 3 minutes, until wilted. Season with black pepper and serve warm.

Estimated nutrition per serving

About 270 calories · 13 g protein · 39 g carbohydrates · 10 g fiber · 8 g fat.

Estimates use the drained bean weight and exclude optional sides. Values vary by brand. USDA FoodData Central