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8 servings, 1 cup each
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Cannellini beans are white Italian kidney beans that are available both in dried and canned forms. They make a wonderful addition to soups and salads. If cannellini beans are not available, use navy beans, great Northern beans or kidney beans instead.
When using canned beans, simply drain and rinse well. Brands vary in firmness, so try different brands until you find one you like. Dried beans, other than lentils and split peas, must be soaked before cooking. To soak: Wash beans well; place in bowl. Add enough water to cover beans by 3 inches; cover. Let stand 8 hours. Drain. To quick-soak: Wash beans well; place in saucepan. Add enough water to cover beans by 3 inches; cover. Bring to boil on medium-high heat. Boil 2 min. Let stand 1 hour. Drain.
Spinach can hold a lot of dirt and must be thoroughly washed before using. To clean, fill a large bowl with water, then swish spinach around in water until most of the dirt comes off. Repeat process 2 or 3 times, using clean water each time, until no more dirt clings to the spinach. Rinse thoroughly under running water and remove hard stems. Spin dry in salad spinner and/or pat dry with paper towels. Use immediately or store in refrigerator up to 4 days.
Go meatless with this satisfying low-calorie, low-fat meal that's a good source of both vitamins A and C from the tomatoes and spinach.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.