EntreesVeganVegetarian

Spinach with Red Pepper, Cannellini Beans and Sun Dried Tomatoes (serves 4)

Eat this out of a bowl with a spoon even though it is not quite a soup or serve it over rice noodles. Really healthy and a good blend of flavors.

10 oz. baby spinach – cooked and chopped
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
1 largish red pepper – sliced and diced
3 oz. sun dried tomatoes – sliced and diced (preferably Flora brand San Marzano sun dried tomatoes)
1 can of cannellini beans
1 cup of chicken/veg. broth

Cook the spinach in a little water, wrap in a clean T towel, squeeze out the water and chop.
Heat the oil and when hot cook, but don’t brown, the garlic.
After a couple of minutes add the rest of the ingredients including the spinach, bring to boil, turn down the heat and simmer with a lid on for 20 minutes.

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