White Beans, Spinach and Tomatoes over Parmesan Toasts

By bakers_delight85

You can even make the spinach and bean mixture in advance; store it covered in the refrigerator for up to 2 days, then reheat it in the microwave while you make the cheesy toasts.

Ingredients

• 4 thick slices country-style whole-wheat bread
• 1/4 cup freshly grated Parmesan cheese
• 2 Tbsp. extra-virgin olive oil
• 4 cloves garlic, chopped
• 4 medium plum tomatoes, chopped
• 1 15-ounce can white beans, rinsed
• 1 10-ounce bag baby spinach
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. salt
• 1/2 cup vegetable broth
• 1/4 cup sliced fresh basil or 2 Tbsp. prepared pesto

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees F.
Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly until the spinach is wilted, 2 to 3 minutes. Remove from the heat and stir in basil (or pesto). Spoon the bean and spinach mixture over the Parmesan toasts and serve hot.
Calories per serving: 270