Save on Pinterest

Beans & Spinach

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

“One of our favorite appetizers at a local restaurant is made with white beans and escarole. It’s nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!” Patrick and Helen Reddy - Wilmington, North Carolina
Beans & Spinach Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 4 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 1 pound fresh baby spinach
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender.
  2. Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 138 calories, 5g fat (1g saturated fat), 0 cholesterol, 446mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Recommended Video