There is something about the combination of white beans, spinach, mushrooms, garlic, and tomatoes that I absolutely love. It's warm, comforting, and makes the perfect cold weather meal in my opinion. My favorite way to serve it is on a bed of creamy polenta or quinoa. I also like to double or triple the recipe since it freezes well and can be quickly popped in the microwave for a future meal.
Balsamic White Beans with Spinach and Mushrooms
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- 1 tbsp. olive oil
- 3 U cloves garlic, minced
- 8 oz. spinach
- 8 oz. mushrooms, sliced
- 2 tbsp. balsamic vinegar
- 1/3 cup vegetable broth
- 1 cup diced canned Italian tomatoes
- 20 oz. canned white beans, drained and rinsed
- 1/4 cup Parmesan cheese
Heat the olive oil in a skillet over medium heat. Add the garlic and cook 30 seconds until fragrant.
Add the spinach and mushrooms. Cook until spinach is wilted and mushrooms are tender. Season with salt and pepper. Remove and set aside.
Add the balsamic vinegar and broth to the pan. Scrape up any browned bits from the pan.
Add the tomatoes and cook until it reduced by half.
Stir in the white beans, spinach, and mushrooms. Cook until warmed through.
Top with Parmesan cheese
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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