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Mediterranean Spinach & Beans Recipe

Mediterranean Spinach & Beans Recipe

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like it warm or cold. —Becky Cuba, Spotsylvania, Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 package (6 ounces) fresh baby spinach
  • Additional olive oil, optional


  • 1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in tomatoes, Worcestershire sauce, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated.
  • 3. Add beans, artichoke hearts and spinach; cook and stir 3-5 minutes or until spinach is wilted. Drizzle with additional oil if desired. Yield: 4 servings.

Nutritional Facts

1-1/2 cups (calculated without additional oil): 194 calories, 4g fat (1g saturated fat), 0mg cholesterol, 687mg sodium, 31g carbohydrate (5g sugars, 7g fiber), 9g protein Diabetic Exchanges: 1 starch, 1 lean meat, 2 vegetable, 1 fat.

Reviews for Mediterranean Spinach & Beans

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Reviewed Jun. 14, 2015

"Yummy and very easy to make. A quick, weeknight meal. It's not very hearty so it definitely does not make four large servings. The second time we made this, I doubled the recipe and served with couscous. That helped round out the meal."

Reviewed May. 25, 2015

"This dish was really good and not spicy at all. My only complaint was no meat, so I just added some cut up chicken breast. I really love this dish cold, but its great either way."

Reviewed Jun. 10, 2014

"This was good. Spicy and flavorful. I wouldn't have minded a few more beans because I like the beans, but a whole nother can would've been too much. I did use about half the spinach called for, just because that is all I had on hand."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.