15 minute Tuscan beans with artichokes and spinach
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Ingredients
- ~ 10 pieces marinated artichoke hearts, (cut into bitesize pieces)
- 2 cloves garlic, (minced)
- 2 x 400g tins cannellini beans (drained (480g, or ~ 2 1/2 cups, in total when drained))
- Lemon juice, to serve (optional)
- 1 small red onion, (sliced or diced)
- Few cubes of frozen spinach ((or 1 handful of fresh spinach, chopped))
- ~ 10 pieces marinated sun-dried tomato, (cut into bitesize pieces)
- 1 tbsp oil
Instructions
1. If using frozen spinach, defrost it in a bowl in the microwave. 2. Heat a dash of oil in a large frying pan, and add the red onion, garlic and spinach. Cook for a few minutes over a medium heat, then add the drained tins of cannellini beans. Cook for a further 5 minutes, stirring regularly. 3. Next, add the the artichokes and sun-dried tomatoes, and mix to combine. 4. Heat through, then season to taste and serve with a squeeze of lemon juice if desired.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
51
Calories
1g
Protein
5g
Carbs
4g
Fat
1g
Fiber
Tips & Variations
Umami boosters
Use nutritional yeast, miso, or soy sauce to add depth to plant-based dishes.
Protein combinations
Combine grains with legumes for complete protein nutrition.
Al dente pasta
Cook pasta until it's still slightly firm - it will continue cooking in the sauce.
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