White bean salad | Diabetes Québec

Ingredients

• 4 tsp (20 ml) olive oil
• 1 clove garlic, minced
• 1 can (19 oz) (1 can (540 ml)) white beans
• ¼ cup (60 ml) low-sodium vegetable broth
• ½ tsp (2.5 ml) rosemary, dried
• 4 cups (1 l) fresh baby spinach
• 2 tsp (10 ml) red wine vinegar
• Salt and pepper to taste
• ¼ cup (60 ml) grated Parmesan cheese
• Heat 1 tsp (5 ml) olive oil in a skillet over medium heat. Add garlic and beans and cook for 1 minute.
• Add vegetable broth and rosemary. Simmer over low heat for 10 minutes, or until broth has partially evaporated. Remove from heat. Set aside.
• In a bowl, mix remaining oil with vinegar, salt and pepper. Pour over spinach. Mix well and divide between 4 plates.
• Spoon bean mixture over spinach leaves.
• Sprinkle with cheese and serve.