White Beans, Spinach and Tomatoes over Parmesan Toasts Recipe

White Beans, Spinach and Tomatoes over Parmesan Toasts Recipe

  • 4 thick slices country-style whole-wheat bread
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 4 medium plum tomatoes, chopped
  • 1 (15 ounce) can white beans, rinsed
  • 1 (10 ounce) bag baby spinach
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup vegetable broth
  • 1/4 cup sliced fresh basil
  1. Preheat oven to 450 degrees F.
  2. Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly, until the spinach is just wilted, 2 to 3 minutes. Remove from the heat and stir in basil. Spoon the bean-and-spinach mixture over the Parmesan toasts and serve hot.
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