Tuscan Beans on Toast with Spinach
- 17 mintotal time
- $1.85£0.90a serving
- 476460calories
- 19 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Cannellini beans simmered Tuscan-style with garlic, thyme, tomato and spinach, piled onto crusty toast.
Ingredients
Serves 4.
- 3 garlic cloves, thinly sliced
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 4 oz baby spinach
- 11 oz crusty bread (French loaf or baguette), cut into 8 thick slices
- 3 tbsp olive oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten). Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 2 tablespoons of the olive oil in a frying pan on medium heat and cook the garlic and dried thyme for 1 minute until the garlic is pale golden.
- Add the tomatoes, tomato paste and beans, season with salt and black pepper and simmer for 8 minutes, stirring now and then, until thick and saucy. Stir in the spinach for the last minute until wilted.
- Meanwhile, toast the crusty bread until golden and drizzle with the rest of the oil.
- Pile the beans onto the toast and finish with a little more black pepper.
Leftovers: The beans keep in the fridge for 3 days or the freezer for 3 months; reheat until piping hot and toast the bread fresh.
Ingredients
Serves 4.
- 3 garlic cloves, thinly sliced
- 1 × 400 g tin chopped tomatoes
- 30 g tomato purée
- 2 × 400 g tins cannellini beans, drained and rinsed
- 100 g spinach
- 325 g crusty bread (baguette or bloomer), cut into 8 thick slices
- 3 tbsp olive oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: gluten. Check the label: milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 2 tablespoons of the olive oil in a frying pan on medium heat and cook the garlic and dried thyme for 1 minute until the garlic is pale golden.
- Add the tomatoes, tomato purée and beans, season with salt and black pepper and simmer for 8 minutes, stirring now and then, until thick and saucy. Stir in the spinach for the last minute until wilted.
- Meanwhile, toast the crusty bread until golden and drizzle with the rest of the oil.
- Pile the beans onto the toast and finish with a little more black pepper.
Leftovers: The beans keep in the fridge for 3 days or the freezer for 3 months; reheat until piping hot and toast the bread fresh.
Nutrition per serving
| Calories | 476 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 74 g |
| Fat | 13 g |
| Fiber | 10 g |
| Sodium | 1029 mg |
| Calories | 460 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 70 g |
| Fat | 14 g |
| Fibre | 13 g |
| Sodium | 372 mg |
Worked out from the ingredients, 345 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.85 a serving in the US (range $1.42–$2.45) and £0.90 in the UK (range £0.69–£1.19). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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