Recipe: White Bean Tomato Skillet
Description: We LOVE how this turned out!
Ingredients: [{"text": "extra-virgin olive oil, as needed"}, {"text": "1 sourdough loaf, cut into cubes (2 1/2 cups)"}, {"text": "2 1/2 pounds grape or cherry tomatoes, diced"}, {"text": "3 cloves garlic, minced"}, {"text": "1 (10.25 oz.) can cannellini beans, rinsed and drained"}, {"text": "1 (10 oz.) package frozen spinach, thawed and drained"}, {"text": "1/2 cup fresh basil, finely chopped"}, {"text": "3/4 cup parmesan cheese, grated"}, {"text": "1 teaspoon Italian seasoning"}, {"text": "kosher salt and freshly ground pepper, to taste"}]
Instructions: Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add bread cubes. Cook, stirring frequently so bread browns and absorbs oil, for 5 minutes, or until toasted.
Add tomatoes and garlic and cook for another 5-7 minutes, or until tomatoes start to break down. Season generously with salt and pepper and stir in Italian seasoning.
Stir in spinach and cannellini beans, then remove from heat and stir in freshly chopped basil.
Top with parmesan cheese, then drizzle with 2 tablespoons olive oil.
Place in oven and bake for 35 minutes, or until cheese is melted and browned and tomatoes are bubbly.
Serve hot and enjoy.
