Description
A rustic, one-pan dish that’s light, hearty, and full of Mediterranean goodness. With tender white beans, sautéed zucchini, and fresh spinach in a garlicky rosemary broth — topped with a sprinkle of Asiago — this simple meal delivers cozy comfort in under 30 minutes.
Ingredients
4 tsp olive oil
1 cup chopped onion
6 garlic cloves, minced
1⅓ cups sliced zucchini
2 tsp snipped fresh rosemary
2 (15-oz) cans reduced-sodium white kidney (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
1 cup chopped Roma tomato
4 cups fresh baby spinach
4 tbsp finely shredded Asiago cheese
Instructions
Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion and cook for 4–5 minutes until soft. Stir in garlic and cook 1 minute more.
Add zucchini & rosemary: Cook for 3–4 minutes until zucchini starts to soften.
Add beans & broth: Stir in beans, broth, and tomatoes. Bring to a simmer and cook for 5–6 minutes to meld flavors.
Wilt spinach: Stir in spinach and cook until just wilted, about 2 minutes.
Finish & serve: Sprinkle with Asiago cheese and serve warm.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 280
- Sugar: 5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 13g