Nourishing Beans With Spinach and Tomato
It is cold outside here in New York City, and this one-pan recipe is just what you need for chilly days. Seriously, guys, this recipe is a winner. One day, when I finally land a cookbook deal (I've been manifesting it for years!), you can bet this recipe will definitely be included. It’s a good-quality, easy recipe that’s packed with so much flavor. Plus, it’s loaded with fiber and vitamins, making it one of my favorite healthy recipes.
This luscious, creamy vegan meal is a great way to enjoy something quick and nourishing on busy days. It works beautifully as a main dish, but you can also serve it as a side dish alongside your favorite grains or salads. With a little bit of seasoning and the perfect balance of flavors, this tomato and spinach recipe is cozy, satisfying, and absolutely delicious. Don't forget to serve it with plenty of crusty bread to soak up the rich, flavorful sauce!
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Ingredient Notes
The precise ingredient quantities for this recipe are listed in the recipe card at the bottom of this post. Below, I've included some additional notes on the ingredients, along with a few potential substitutions if you're unable to find or consume a specific ingredient.
Cannellini beans: This recipe calls for cannellini beans, which are medium-sized white beans, falling between navy beans and butter beans in size. They have a mild flavor and a creamy texture, making them ideal for this dish. I opted for canned cannellini beans to save time, but you can certainly soak and cook dried ones if you prefer.
Olive oil: A high-quality olive oil really enhances this recipe! If you can't use olive oil, any neutral oil will work just as well.
Garlic: I used 1 large clove of fresh garlic for this recipe. Use more if you prefer!
Cherry tomatoes: Fresh orange cherry tomatoes, simmered until they burst, bring a delightful summery touch to this recipe.
Vegetable stock: Vegetable stock adds a lot of flavor to this recipe. If you're not vegetarian, you can also use chicken stock instead.
Seasonings: This creamy white beans recipe has a simple seasoning blend of Italian seasoning, salt, and black pepper.
Lemon: I use the juice of half a lemon for this recipe.
Toppings: This recipe is finished with fresh basil.
For this recipe, I used organic beans from Whole Foods. When blending, be sure to include the bean juice for the best texture and flavor. This healthy soup is packed with nutrients, helping you meet your daily values while being perfect for meal prep. It’s a great recipe that doesn’t require a long time to prepare, making it ideal for those with a rigid diet or busy schedules. The main ingredients—including my favorite white bean—come together effortlessly, creating a great meal that’s both nourishing and satisfying. Plus, the cooking time is minimal, so you can enjoy this flavorful dish without spending hours in the kitchen!
I mean, look at the lusciousness of this plant-based recipe—an easy meal made with simple ingredients, fresh spinach, and fresh tomatoes! It’s my favorite way to enjoy a wholesome, flavorful dish that’s both nourishing and satisfying.
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Nourishing Beans With Spinach and Tomato
Ingredients
Instructions
- Open one can of cannellini beans and transfer both the beans and their liquid into a blender or food processor. Blend until smooth and set aside.
- Heat olive oil in a large pan over medium flame. Add shallot and cook, stirring frequently until soft and translucent, about 3-4 minutes.
- Stir in garlic and cook for about 40 seconds until fragrant.
- Mix in cherry tomatoes, then add vegetable stock.
- Simmer tomatoes for 10 minutes until they start to blister. While mixing occasionally.
- Gently mash the tomatoes with the back of a spoon, ensuring some remain whole.
- Rinse cannellini beans and add to the pan. Stir everything together
- Mix in spinach and lemon juice.
- Top with fresh basil
- Serve hot with some slices of crusty bread.
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