Ingredients
- 4 tsp (20 ml) olive oil
- 1 clove garlic, minced
- 1 can (19 oz) (1 can (540 ml)) white beans
- ¼ cup (60 ml) low-sodium vegetable broth
- ½ tsp (2.5 ml) rosemary, dried
- 4 cups (1 l) fresh baby spinach
- 2 tsp (10 ml) red wine vinegar
- Salt and pepper to taste
- ¼ cup (60 ml) grated Parmesan cheese
Preparation
- Heat 1 tsp (5 ml) olive oil in a skillet over medium heat. Add garlic and beans and cook for 1 minute.
- Add vegetable broth and rosemary. Simmer over low heat for 10 minutes, or until broth has partially evaporated. Remove from heat. Set aside.
- In a bowl, mix remaining oil with vinegar, salt and pepper. Pour over spinach. Mix well and divide between 4 plates.
- Spoon bean mixture over spinach leaves.
- Sprinkle with cheese and serve.