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Mediterranean Spinach & Beans

4.8 | 6 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Becky Cuba, Spotsylvania, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 28, 2023

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. —Becky Cuba, Spotsylvania, Virginia

TEST KITCHEN APPROVED

Mediterranean Spinach & Beans

4.8 | 6 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 6 ounces fresh baby spinach (about 8 cups)
  • Additional olive oil, optional
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Directions

  1. In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
  2. Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

Nutrition Facts

1-1/2 cups: 187 calories, 4g fat (1g saturated fat), 0 cholesterol, 650mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
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