½teaspoonCrushed Red Pepper Flakes - or more to taste
Salt - as desired (adjust if using canned beans with salt)
32ozCanned White Beans - drained and rinsed *see note
2cupsBaby Spinach
2TablespoonsButter - optional
Parmesan - for serving
Instructions
In a large stockpot or dutch oven, heat the olive oil over medium heat.
Add the garlic cloves and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, Italian seasoning, crushed red pepper flakes and salt, followed by the beans.
Cook for 8 minutes until completely hot throughout the dish, then add the baby spinach and cook until wilted, about 4-5 minutes.
If desired, stir in butter for some richness before seasoning to taste with grated Parmesan cheese.
Notes
This Recipe Can be Doubled: This is a great recipe to bring to a pasta party, to doubled, just increase ingredients proportionally.
Chickpeas: If you are not a huge fan of the texture of white beans, you can also use garbanzo beans for just as tasty of a result.
Lemon Juice: You can add a squeeze of lemon juice to help bring a slight citrus flavor to this dish. Lemon juice pairs very well with butter, parmesan cheese, and tomatoes.
White Beans: You can also use other types of white beans, such as navy beans or great northern beans.
Serve with: Serve with pasta dishes, meat dishes, or soups.
Fresh Herbs: Try adding fresh sage, rosemary or a bay leaf to the tomato sauce. Add a little onion too.