Beans and Spinach 💪

Week 33

This hearty recipe takes just a few minutes to throw together and is PACKED with fiber and plant-based protein. 

Serve it as-is, or make a heartier meal by spooning it over sweet potatoes, rice, or quinoa.

Beans with Tomato & Spinach

Serves 4

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 x 15 oz (425 g) can of crushed tomatoes
  • 1 tsp dried basil
  • 1-2 pinches of sea salt
  • 2 x 15 oz (425 g) cannellini beans
  • 1 cup (240 ml) chicken or veggie stock
  • 4 big handfuls of baby spinach

Heat the olive oil in a small pan over medium heat. Add the garlic and cook, stirring constantly, for about 30 seconds. Add the tomatoes, basil, and salt and cook for about 4 minutes. 

Add the rest of the ingredients and let cook for another 10-15 minutes, until the liquid reduces by at least half.

Ladle it over rice, quinoa, or sweet potatoes. Simple, delicious, easy!