Name: White bean, tomato & spinach skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small yellow onion, finely diced; 3 cloves garlic, thinly sliced; 1 lb cherry tomatoes, washed and halved; 1 tsp dried oregano; ½ cup low-sodium vegetable broth; 2 (15-oz) cans cannellini beans, drained and rinsed; ½ tsp fine salt; ¼ tsp ground black pepper; 5 oz baby spinach, washed

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Soften the onionHeat the oil over medium heat. Cook the onion for about 5 minutes, stirring, until softened. Add the garlic and stir for 30 seconds.
02Make a quick tomato baseAdd tomatoes, oregano, broth, salt and pepper. Cover and simmer for 6–8 minutes, until the tomatoes soften. Uncover and gently press some with the back of a spoon; watch for splashes.
03Warm the beansFold in the beans. Simmer uncovered for about 5 minutes. Mash a few beans against the side of the skillet, then stir them back into the sauce.
04Finish with spinachAdd spinach in handfuls and stir for 2–3 minutes, until wilted and the beans are hot throughout. The mixture should be saucy; loosen with a splash of water if needed. Divide among four bowls.

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White bean, tomato & spinach skillet

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.