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Simple Skillet White Beans with Tomato, Spinach & Feta
2 TBS extra virgin olive oil
1 med yellow onion, sliced
3 cloves garlic, finely diced
1 28-oz can Italian-style diced tomatoes, drained
2 15-oz cans white beans (Navy, Cannellini, or Great Northern), drained and rinsed
Sea salt and freshly ground black pepper, to taste
4 cups packed baby spinach leaves
cup crumbled feta cheese
cup fresh snipped basil
Hot cooked brown rice, couscous, noodles, or toasted whole grain bread
Heat olive oil over medium heat in a large skillet.
Sauté onion and garlic for 3 minutes or until onions are translucent.
Add tomatoes, beans, salt and pepper. Simmer for 10 minutes.
Add spinach and basil and cook for another minute or until spinach is wilted, but stays bright green.
Top with crumbled feta and serve.
Serve over grains or toast
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