White Bean and Tomato Skillet
Servings: 4 servings
Ingredients
- 1 Tablespoon olive oil
- 3 cups cubed bread such as sourdough or Italian bread, about ½ -inch
- 2 ½ pounds fresh tomatoes chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 oz can white beans rinsed and drained, 15 .
- 1 oz package of frozen chopped spinach thawed and drained, 10 .
- ¼ cup chopped fresh basil
- ½ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet over medium low heat, heat the olive oil. Add the bread to the pan and cook, stirring frequently, until the bread is golden brown and toasted. Add in the garlic and tomatoes, and cook until the tomatoes break down and release their juices, 5-7 minutes. Turn off the heat and stir in the spinach, beans and basil. Top with the shredded Parmesan and bake in the oven for 30 minutes or until the dish is bubbly and the cheese is melted and beginning to brown.