Cannelini Beans With Roasted Tomatoes & Pesto Recipe

Name: Cannelini Beans With Roasted Tomatoes & Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Tomatoes; 4 Plum tomatoes; 2 tablespoons Olive oil; Kosher salt; Cannellini Beans; 2 Cloves garlic, minced; 1 Leek, white part only, minced; 12 Kalamata olives, halved; 2 16 oz. cans cannellini beans, rinsed and drained; 1/4 cup Chicken broth; 2 Large handfuls spinach; 4 teaspoons Pesto, warmed; 2 teaspoons Olive oil; 4-6 Leaves basil, chopped

Servings: persons

Roasted Tomatoes
4 Plum tomatoes
2 tablespoons Olive oil
Kosher salt
Cannellini Beans
2 Cloves garlic, minced
1 Leek, white part only, minced
12 Kalamata olives, halved
2 16 oz. cans cannellini beans, rinsed and drained
1/4 cup Chicken broth
2 Large handfuls spinach
4 teaspoons Pesto, warmed
2 teaspoons Olive oil
4-6 Leaves basil, chopped

1
Pre-heat oven to 400 degrees.
2
Cut tomatoes in half length-wise and remove seeds.
3
Coat a baking sheet with 1 T olive oil. Place the tomatoes on the baking sheet cut side up and drizzle with remaining olive oil. Sprinkle tomatoes with kosher salt.
4
Bake for 30 to 45 minutes, until soft. Set aside.
5
In a large skillet, heat olive oil over medium high heat. Add garlic and leeks and saute until just starting to brown, about four minutes.
6
Add cannellini beans, olives, basil and chicken broth. Bring to a boil and then reduce heat to a simmer.
7
Add spinach and stir until just wilted. Add salt and pepper to taste.
8
Ladle bean mixture into two shallow bowls. Place four tomatoes on the sides of each bowl, two on each side. Spoon the pesto on both sides of each bowl.
9
Garnish with chopped basil, if desired.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Roasted Tomatoes, 4 Plum tomatoes, 2 tablespoons Olive oil, Kosher salt, and more.

Yes, Cannelini Beans With Roasted Tomatoes & Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannelini Beans With Roasted Tomatoes & Pesto

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