Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
2teaspoonsolive oil
2clovesgarlic, minced
2cupschicken broth
1cupwater
1/4teaspooncrushed red pepper flakes
1(16 ounce) canbutter beans, rinsed
2tablespoonsgrated Parmesan cheese
Directions
Heat olive oil in a large saucepan over medium heat, add onion, and saute until tender and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, chicken broth, water, and red pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Add butter beans and cook until heated through, about 5 minutes. Stir in spinach, and heat until wilted.
Season to taste with salt and pepper. Garnish with Parmesan cheese, and serve hot.
Cook’s Note
You can substitute butter beans with another canned white bean such as cannellini, Great Northern, or navy beans.
Nutrition Facts (per serving)
| 221 | Calories |
| 4g | Fat |
| 35g | Carbs |
| 14g | Protein |
