I've made this for several dinner parties and everyone loves it! I always substitute kale for the spinach.
Warm White Beans with Roasted Fennel
Photo: John Autry; Styling: Cindy Barr
More From Cooking Light
Total: 34 Minutes
Amount per serving
- Calories: 140
- Fat: 6.1g
- Saturated fat: 1.1g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.7g
- Protein: 5.8g
- Carbohydrate: 17.4g
- Fiber: 5.2g
- Cholesterol: 2mg
- Iron: 1.8mg
- Sodium: 231mg
- Calcium: 90mg
- 4 cups thinly sliced fennel bulb
- 3 tablespoons olive oil, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, minced
- Cooking spray
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 4 cups fresh baby spinach
- 1. Preheat oven to 450°.
- 2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
- 3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.
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