Name: Crostini with Beans and Greens
Prep time: 30 min
Total time: 30 min
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: Salt and black pepper to taste; 10 fresh sage leaves or about 1 teaspoon dried, crumbled; 1 onion, diced; 2 cups White Beans with Garlic, or any canned white beans, drained and liquid reserved; 1 pound spinach, trimmed and roughly chopped; Crostini; 3 tablespoons extra virgin olive oil; 2 garlic cloves, minced

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A typical topping for crostini (and not a bad dish on its own), this hearty combination makes a great starter for a vegetarian meal. Cannellini beans are traditional here, but any white bean will work.

The spread and bread may be made well in advance, but don’t combine them until just before serving.

Ingredients

Crostini
3 tablespoons extra virgin olive oil
2 garlic cloves, minced

Europe
Italy
Starter
Vegan
Mediterranean

Method

If you need to make the crostini, start with these. Place the oil in a skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the beans and spinach and stir. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.
Add the sage and 2 tablespoons of the reserved bean liq

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Ingredients

Method

Part of