Tuscan White Bean And Spinach Sauté Recipe

About this recipe

Indulge in the rustic flavors of Italy with this Tuscan White Bean and Spinach Sauté. This delightful vegetarian dinner features cannellini beans—an excellent source of plant-based protein—and fresh spinach, offering a nutritious boost of vitamins and minerals. Sautéed with garlic, onions, cherry tomatoes, and a touch of olive oil, this dish is elevated with vibrant notes of parsley, lemon juice, and a hint of red chili flakes for a balanced, flavorful experience. Ready in just 30 minutes, it’s perfect for those busy weeknights when you crave something hearty yet healthy. Serve it as a standalone meal or pair it with crusty gluten-free bread for a complete Mediterranean-inspired dinner.

Ingredients

• 400G Trs Canned White Beans 400G
• 1 Bunch Spinach Fresh 1 Bunch
• 450G Bertolli Olive Oil Light Spread
• 50G Black Garlic Cloves, 50G
• 250 G Onion Shallots 300g
• - Biona Organic Whole Cherry Tomatoes
• - Schwartz Flat Leaf Parsley
• 250 Ml Trs Lemon Juice 250Ml
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Heat the olive oil in a large sauté pan over medium heat for about 2 minutes.
2. 2. Finely chop the garlic and onion, then add them to the pan and cook until fragrant and translucent, about 5 minutes.
3. 3. Rinse and drain the cannellini beans, then add them to the pan, stirring to coat them in the garlic and onion mixture.
4. 4. Wash the spinach thoroughly and add it to the pan, cooking for 3-4 minutes until wilted.
5. 5. Halve the cherry tomatoes and add them to the pan, stirring occasionally for 5 minutes until they begin to soften.
6. 6. Chop the fresh parsley and stir it into the mixture along with the lemon juice, ensuring even distribution.
7. 7. Season the dish with sea salt, black pepper, and red chili flakes, adjusting to your taste preferences.
8. 8. Reduce the heat to low and let the flavors meld together for 2-3 minutes, stirring occasionally.
9. 9. Remove the pan from heat and let the sautéed mixture cool slightly before serving.
10. 10. Divide the sautéed mixture evenly between two plates and garnish with a sprig of parsley if desired.