Cookwith

Name: Supercharged Tuscan White Bean & Spinach Protein Sauté
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 cups (330g) canned cannellini beans, drained and rinsed; 4 cups (120g) fresh spinach, washed and roughly chopped; 1 cup (150g) cherry tomatoes, halved; 2 tbsp (30ml) extra-virgin olive oil; 4 large garlic cloves, thinly sliced; 1/2 cup (55g) grated Parmesan cheese; 1/2 cup (120g) part-skim ricotta cheese; 1/2 lemon, zested and juiced; 1/4 cup (10g) fresh basil leaves, torn (plus extra for garnish); 1/4 cup (10g) fresh parsley, chopped (plus extra for garnish); 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 thick slices (90g) rustic whole grain bread

Supercharged Tuscan White Bean & Spinach Protein Sauté

miradugm

This Supercharged Tuscan White Bean & Spinach Protein Sauté takes the classic Italian sauté and amps up the protein with a blend of creamy cannellini beans and a dollop of part-skim ricotta. Spinach and juicy cherry tomatoes bring freshness and color, while a double dose of fresh herbs and a squeeze of lemon lights up every bite. Served with rustic grain bread, it’s a quick, comforting, and vibrantly flavored meal perfect for busy weeknights. The Parmesan and ricotta combine for a lush, savory finish that’s both hearty and wholesome—ideal for keeping you fueled and satisfied!

Ingredients

Instructions

Heat 1 tbsp olive oil in a large skillet over medium heat. Toast the whole grain bread slices until golden on both sides. Set aside and keep warm.
Add remaining olive oil to the same skillet. Add sliced garlic and sauté until fragrant and lightly golden, 1-2 minutes.
Add cherry tomatoes, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until tomatoes are soft and releasing juices.
Stir in the cannellini beans and cook for 2 minutes to heat through, slightly mashing some beans in the pan for extra creaminess.
Add the spinach and sauté until wilted, about 1-2 minutes. If the pan seems dry, add a splash of water.
Remove from heat. Fold in ricotta, half the Parmesan, lemon zest, and juice. Mix until creamy and heated through.
Taste and adjust seasoning. Stir in most of the basil and parsley, reserving a little for garnish.
Spoon the sauté onto a plate. Top with remaining Parmesan, basil, and parsley. Serve with toasted whole grain bread on the side.