Cannellini Beans with Spinach and Tomatoes. Spinach sautéed in oil and garlic with diced tomatoes and cannellini beans
Healthy and delicious! What is not to like with this recipe? Well, I guess if you don’t like spinach, that is something.
I really enjoy this recipe because it checks a few boxes for me. It is heathy, it is tasty, it is quick, it is simple, it is versatile, and it uses fresh spinach and tomatoes from the garden. That’s a lot of boxes.
My favorite way to eat this dish is over pasta or mixed with a grain such as quinoa or buckwheat. However, served on its own, this cannellini beans with spinach and tomatoes recipe is a great companion for grilled chicken, baked pork chops, or sautéed shrimp.
The spinach in this recipe is from my garden. The variety is Bloomsdale and I purchased the seeds from Botanical Interest. One of my favorite seed companies with very high quality and beautiful pictures on their seed packets.
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NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Cannellini Beans with Spinach and Tomatoes
Preparing the Spinach:
- In a large skillet add the oil and bring to a high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in half the spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size. Next, add in the remaining spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size,
- Finally add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
How to Serve Cannellini Beans with Spinach and Tomatoes
- Serve the cannellini beans with spinach and tomatoes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
More Side Dish Recipes
Asparagus with Tomatoes
Chopped asparagus sautéed with garlic, onions, fresh tomatoes, and cannellini beans.
Escarole and Beans
Escarole sautéed in garlic and oil and combined with cannellini beans and vegetable broth.
Potato and Green Bean Salad
Boiled potatoes and sautéed green beans combined with garlic, basil, and oil and served hot or cold as a side dish.
The Recipe
Cannellini Beans with Spinach and Tomatoes
Ingredients
- 16 oz. fresh spinach
- 1 can diced tomatoes 15-16 oz.
- 1 can cannellini beans 15-16 oz.
- 3 cloves garlic sliced
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Preparing the Spinach:
- In a large skillet add the oil and bring to a high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in half the spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size. Next, add in the remaining spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size,
- Finally add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
To Serve:
- Serve the cannellini beans with spinach and tomatoes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Invent Your Recipe
Nutrition
Invent Your Recipe:
For this recipe, Cannellini Beans with Spinach and Tomatoes, I am using spinach, cannellini beans, and diced tomatoes as the main ingredients. I really enjoy spinach, so whenever I have the chance, I work it into a dish. For this recipe I decided to make spinach the focal point. This recipe will also work well with escarole, chard, broccoli rabe, kale, green beans, and zucchini.
The cooking times will vary for the other vegetables (between 10-20 minutes of total time depending on vegetable), because spinach really does take no time at all to cook. For vegetables like the escarole, chard, broccoli rabe, or kale you may want to pre-boil or steam the greens before sautéing.
I used diced tomatoes for this recipe because that is what I had on hand. Plus, I really do enjoy the convenience and flavor of diced tomatoes. If you do have fresh tomatoes or it is summer time and you can get some nice ripe plum tomatoes, I encourage you to use them.
If you do not like tomatoes, you can just leave them out. Sautéed spinach with garlic and beans is very good in and of itself. You could also use sun dried tomatoes, mushrooms, or even just some onions, if you wanted to add some other flavors or textures besides tomatoes.
For more ideas like this Cannellini Beans with Spinach and Tomatoes recipe check out more of our side dish recipes.
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