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Rated by 6 visitors
This recipe is...
rich in veggies
lower in fat
2 tablespoon olive oil
1 red onion, peeled, halved and sliced
salt to taste
freshly ground black pepper
2 cloves garlic, minced
2 15-ounce cans white beans (cannelini beans), rinsed and drained
2 bunches spinach (about 1 pound), washed
2 tablespoons balsamic vinegar
1. Heat the olive oil in a large skillet over medium heat. Add the red onion, season lightly with salt and pepper and cook for 2 minutes. Add the garlic and continue cooking until the onion softens, about 5 minutes. Turn up the heat and cook until the onion turns light brown on the edges.
2. Lower the heat to medium, add the white beans and cook until the beans are thoroughly heated.
3. Add the spinach and balsamic vinegar. Continue cooking until the spinach is just wilted. Adjust the seasonings and serve.
Serving Size: about 1 1/2 cups
Number of Servings: 4
|Fat||8 g||Fiber||12 g|
|Protein||15 g||Saturated Fat||1 g|
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