Tuscan White Beans and Spinach

Tuscan White Beans and Spinach

Tuscan White Beans and Spinach


Forgive me, dear reader, for my lack of posting over this eventful holiday season.  A 10-day road trip, trying to go back to work full-force immediately afterward, and a week-long illness have really cramped my style.  I am still not 100-percent but today for the first time I woke up with a little bit of energy so I am taking advantage of that.  Why is it that after a trip or a holiday it is so easy to get sick?  For me, it was probably living out of a car for a week and a half, being around tons of people (many of whom were sick), consuming alcohol nearly every night (a sure-fire way to kill your immune system), not eating as well as usual (much more meat and sweets and fewer vegetables, though I did manage to still avoid gluten and dairy), and dramatic changes in weather and environment (freezing cold high mountain country to dry, hot dusty desert back to the damp, cold bay area), etc.  How could I not get sick?!


Anyway, these are a few shots of a quick meal I threw together while stopping over at my cousin’s house in LA on the way home, using whatever cheap, quick ingredients I could find at the Ralph’s down the block.  I call it “Tuscan White Beans and Spinach.” 


First I saute some shallots and 3-4 cloves garlic in olive oil, then I throw together in a pot:

1 can white beans (navy, great northern, or cannellini)

1 can diced tomatoes

1 bunch spinach

1 tsp dried basil

1 tsp dried oregano or marjoram

salt and black pepper


Ready in 10-15 minutes and delicious.  Serves 2-3.



The Ralph’s even had organic beans and tomatoes on sale for a dollar (I should have stocked up), and yes, my cousin had marjoram in her spice rack!  (It’s nearly the same as oregano, but since I don’t have any at home, I thought I’d try it.)  Simply cook until all ingredients are heated thoroughly and the spinach is reduced, and serve.  It would go great with a nice piece of sour-dough bread to soak up the flavors, but the last dry slice of my loaf of Grindstone Bakery gluten-free bread would have to suffice.  If I’d had any on hand, I might have added a touch of balsamic vinegar as well.  Mmm..I’ll have to try that next time.


UPDATE: I recently tried making this again with an added teaspoon of balsamic vinegar and also using cannellini beans slow cooked in the crock pot, and it was delicious!!! 



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