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Cannellini Bean Puree with Spinach and Roasted Tomato

Shopping List:

  • Tomatoes
  • 1 Cup cherry tomatoes
  • 2 tbsp olive or avocado oil
  • Sea Salt
Cannelli Bean Puree:
  • 2 tbsp olive or avocado oil
  • 1 small yellow onion roughly chopped
  • 2 - 15 oz can Cannellini beans, drained and rinsed
  • 2 cloves of garlic, minced
  • 1/4 cup vegetable stock
  • 1/4 cup fresh lemon juice
  • Sea Salt and fresh ground pepper to taste
  • Spinach
  • 8 Cups baby spinach
  • 2 cloves garlic minced
  • 2 tbsp olive or avocado oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp vegetable stock or water (low sodium)

Mixing Your Goods:

Preheat oven to 425. To make the roasted tomatoes, rinse the tomatoes and pat dry. Toss with the oil, salt and pepper. Cover a baking sheet with parchment and place tomatoes on the sheet. Roast for 10 minutes, reduce heat to 350 and roast for another 20 minutes or until lightly browned. To make the puree, heat oil over medium heat in a large sauce pan. Add onion and saute until golden. Add the garlic, beans, stock, and lemon juice and cook until warmed through. Transfer to a food processor and process until smooth. Add salt and pepper to taste. Return to sauce pan to keep warm. To make the spinach, heat the oil in a skillet over medium heat. Add garlic and saute until lightly browned, about 30 seconds. Add the spinach, lemon juice and stock and stir until spinach is wilted. To serve, spoon bean puree on plate, top with spinach and then tomatoes. Finish with some fresh ground pepper.