This easy white bean skillet brings together pantry staples and fresh greens for a comforting plant-based meal. Sweet onion, tomatoes and garlic form a rich, savory base for creamy white beans. A handful of spinach adds freshness and color, and a sprinkle of Parmesan ties everything together with salty richness. Served alongside toasted whole-wheat baguette slices for dipping, it’s a fast, satisfying dinner that’s perfect for busy weeknights or a simple weekend supper.

Servings: 4

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped (about 1½ cups)
3 tablespoons no-salt-added tomato paste
3 medium cloves garlic, finely chopped ( 1 tablespoon)
1½ teaspoons Italian seasoning
½ teaspoon salt plus ⅛ teaspoon, divided
¼ teaspoon crushed red pepper, plus more for garnish
1 (28-ounce) can no-salt-added whole peeled tomatoes, undrained and crushed
1 (5-ounce) package baby spinach
1 ounce Parmesan cheese, shaved and crumbled (about ⅓ cup)
8 slices whole-wheat baguette (½ ounce each), toasted

STEPS

1) Heat 1 tablespoon oil in a large skillet over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 5 minutes. Add 3 tablespoons tomato paste; cook, stirring constantly, until fragrant and deepened in color, 1 to 2 minutes. Stir in chopped garlic, 1½ teaspoons Italian seasoning, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 30 seconds.

2) Add crushed tomatoes and rinsed beans; bring to a lively simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 3 minutes. Fold in 5 ounces spinach; cook, stirring constantly, until bright green and just wilted, 2 to 3 minutes. Remove from heat and stir in the remaining 2 tablespoons oil. Sprinkle with the remaining ⅛ teaspoon salt.

3) Divide the mixture among 4 bowls. Sprinkle with crumbled Parmesan. Garnish with additional crushed red pepper, if desired. Serve with toasted baguette slices.