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servings
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- 1 tbsp Grapeseed oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes
- 2 tbsp low-sodium soy sauce
- 1/4 tsp kosher salt
- 1/8 tsp crushed red pepper
- 1 can cannellini beans rinsed and drained
- 1 can artichoke hearts in water rinsed, drained and quartered
- 6 ozs. fresh baby spinach
Ingredients
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- In a 12 inch skillet, heat grapeseed oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, soy sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
- Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional olive oil.
An incredibly nutritious satisfying and tasty vegetarian dish. The Cannellini beans provide upto 15.4g of protein per cup. Cannellini beans contain a lot of B vitamins, including B-12. They also provide iron, potassium, zinc, and other essential minerals The spinach provides vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline. Cooked tomatoes provide the cancer fighting Lycopene and the artichoke hearts are a great source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese. When I said healthy, I meant it. I found the original recipe for this here and very mildly modified it.
