Warm White Bean, Tomato & Spinach Salad

You know that moment when you appreciate that spring is finally here?

Your heart swells with joy, your cheeks take on a rosy glow, and the birds start to sing? And then you know that moment right after when you realize that it’s overcast, raining and you’re freezing, again?

You, my friend, need this soul-soothing meal. 

This garlicky protein-packed recipe for white beans, spinach & tomatoes is ready in under 15 minutes, comes together in a single skillet and requires very little chopping or prep. If you’re feeling like something slightly richer, you can always add some freshly grated Parmesan.

Rustic chic served directly out of your cast iron.

White Bean, Tomato & Spinach Salad

2 tbsp extra virgin olive oil
1/2 cup shallot (diced)
2 garlic (cloves, minced)
4 cups white navy beans (cooked, drained and rinsed)
8 cups baby spinach (chopped)
2 tomatoes (medium, diced)
Sea Salt & Black Pepper (to taste)

Heat olive oil in a large pan over medium heat. Add shallots and garlic and saute for 1 to 2 minutes. Add white beans, spinach and tomato. Stir until warm and spinach has wilted, about 5 minutes. Season with salt and pepper to taste. Serves 4