Cannellini Beans with Spinach and Prosciutto
By Stephanie Kinturi
| Servings |
|
Ingredients
- 1 medium red onion diced
- 1 clove garlic diced
- 2 - 3 Tbsp olive oil
- 1/4 cup tomato paste
- 2/3 cup low sodium chicken stock
- 2 19-oz cans cannellini beans (white kidney beans) rinsed and drained
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 cup frozen cut leaf spinach thawed and drained
- 3 oz thin deli prosciutto shredded
- 1/4 cup fresh basil leaves cut julienn (like french fries)
Ingredients
|
|
Instructions
- Over medium low heat, sauté the onions and garlic in the olive oil until browned. Add the tomato paste and stir making sure that the paste does not burn.
- Add the chicken stock and scrape the browned bits from the bottom of the pan.
- Add the beans, seasonings, and spinach. Cook until most of the liquid has cooked off and until heated through. (Approx 15 minutes)
- Add proscuitto. Stir to combine. Remove from heat.
- Top with fresh basil. Serve immediately
Share this Recipe
