White Bean, Spinach & Tomato Sauté over Polenta with Olive Tapenade
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 2 (15 oz) canscannellini (white kidney) beans
- 2 tbspcapers
- 32 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 small pkgfresh basil
- 2 clovesgarlic
- ½ cupKalamata olives, pitted
- 1lemon
- 1 ½ cupspolenta (cornmeal)
- 8sun-dried tomatoes, oil-packed
- 2yellow bell peppers
- 1 mediumyellow onion
- black pepper
- extra virgin olive oil
- oregano, dried
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 606
- Protein
- 23g
- Carbs
- 85g
- Fat
- 22g
- Fiber
- 15g
- Sodium
- 730mg
Method
Log in needed to view all details.