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Mediterranean Spinach & Beans

 Mediterranean Spinach & Beans
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like it warm or cold. —Becky Cuba, Spotsylvania, Virginia
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Add beans, artichoke hearts and spinach; cook and stir 3-5 minutes or
  • until spinach is wilted. Drizzle with additional oil if desired.

2 of 2

Mediterranean Spinach & Beans (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups (calculated without additional oil) equals 194 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 687 mg sodium, 31 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.