35m$11.47White Bean Tomato Tavern Toasts
Hearty tavern-style bread toasts piled with white beans, tomatoes, spinach, mushrooms, and parsley. Cozy, generous, and fit for a rustic snack.
- Energy
- 458 calories per serving
- Protein
- 22 g per serving
- Carbs
- 88.3 g per serving
- Fat
- 2.3 g per serving
- Sodium
- 989 mg per serving
Shopping options
fresh spinach, chopped
4 Cup
Kroger® Baby Spinach
40%
hearty bread slices
8 Count
Pepperidge Farm Farmhouse Hearty White Bread
50%
tomatoes, diced
3 Cup
Fresh Red Tomato
98%
fresh thyme, chopped
1 Teaspoon
Simple Truth Organic® Thyme
7%
fresh rosemary, chopped
0.5 Teaspoon
Simple Truth Organic® Rosemary
4%
mushrooms, chopped
2 Cup
Kroger® Whole White Mushrooms
66%
fresh parsley, chopped
0.5 Cup
Parsley
50%
onions, finely chopped
1 Cup
Jumbo Yellow Onions
66%
canned white beans, rinsed and drained
2 Can
Kroger® Cannellini Beans
97%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- hearty bread slices-8 slice
- canned white beans-2 cans
- fresh spinach-4 cups
- tomatoes-3 cups
- mushrooms-2 cups
- onions-1 cup
- fresh parsley-0.5 cups
- fresh thyme-1 tsp
- fresh rosemary-0.5 tsp
Preheat the oven to 400°F; dice the tomatoes, chop the spinach, finely chop the onions, chop the mushrooms, parsley, thyme, and rosemary, then rinse and drain the white beans.
Keep fingers tucked while chopping the vegetables and herbs.
Arrange the bread slices on a baking sheet and bake for 8 to 10 minutes, turning once, until the toasts are golden and dry-edged.
Use oven mitts when handling the hot baking sheet.
Add the tomatoes, onions, and mushrooms to a large skillet over medium heat; cook for 8 minutes, stirring often, until the tomatoes release their juices and the onions soften.
Stir in the white beans, thyme, and rosemary; mash about half the beans into the tomato juices and simmer for 5 to 7 minutes until the mixture is thick and spoonable.
Stir carefully as the thick bean mixture bubbles to avoid hot splatters.
Fold in the spinach and cook for 1 to 2 minutes until just wilted, then stir in half of the parsley.
Spoon the warm bean-tomato topping generously over the crisp toasts and finish with the remaining parsley; serve while the bread is crisp and the topping is hot and hearty.
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