Mediterranean Spinach & Beans
Total TimePrep/Total Time: 30 min.
- 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
- 6 ounces fresh baby spinach (about 8 cups)
- Additional olive oil, optional
- In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
- Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts1-1/2 cups: 187 calories, 4g fat (1g saturated fat), 0 cholesterol, 650mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 2 vegetable, 1 fat.
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.
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.
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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