adapted from Cooking Light, March 2009
sea salt and freshly ground black pepper 3/4 cup finely chopped onion (half a medium onion) 1/8 teaspoon crushed red pepper 2 garlic cloves, minced 1/2 teaspoon dried basil
1 cup less sodium chicken broth, divided 1 (19 oz ) can cannellini or other white beans, drained and rinsed 1 package fresh baby spinach sea salt and black pepper to taste
Directions:
Preheat oven to 425ºF. In a small Pyrex baking dish, combine the grape tomatoes, 2 teaspoons olive oil, sea salt and pepper. Toss to combine, and roast for about 30 minutes, or until the tomatoes are bursting and juicy.
Meanwhile, add the onion and remaining 2 teaspoons of olive oil to a non-stick saute pan. Saute’ for about 2 minutes, or until the onions are nicely softened. Add the crushed red pepper flake and garlic. Cook for about 30 seconds, or until nicely fragrant. Add 1/4 cup of the chicken broth, and cook for 1 minute, or until most of the liquid has evaporated. Stir in the remaining broth, the beans, and the dried basil. Cook for about 2 more minutes, and then add the spinach. Cook until wilted. Season to taste with salt and pepper.
Divide the bean and spinach mixture between two bowls. Top with the roasted tomatoes, and their juices. (Very important, don’t forget their juices!)
Serves 2.
For a vegetarian version, omit chicken broth and use a good veggie broth instead.