Beans with Spinach & Tomato

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.

Did you know that there’s an annual festival in Spain… where people throw 150,000 TOMATOES at each other?! 

Which is kind of a waste (but also probably fun), because tomatoes are so good for you.

They’re a top source of lycopene, an antioxidant linked to a lower risk of heart disease and cancer.

Interestingly, lycopene may also help protect you from the sun’s ultraviolet rays!

But that’s not their only claim to nutrition fame – they’re also rich in vitamin C, potassium, folate, and vitamin K.

Eat them in a sauce; in ketchup, salsa, and soup; raw in salads; roasted…
and they are AMAZING sliced just after picking from the garden, topped with a sprinkle of sea salt. Yum!

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!