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White Bean And Spinach Bruschetta

Plant-Based, Gluten-Free
Makes 6-8 servings



  • 1 15 ounce can great northern or cannellini beans, rinsed and drained (or 1 bag soaked beans rinsed and drained)

  • 4 tablespoons extra virgin olive oil, divided

  • 2 cloves garlic, minced

  • 1/2 teaspoon himalayan salt, divided

  • 1/2 teaspoon black pepper

  • 6 cups packed organic spinach, finely chopped

  • 1 tablespoon red wine vinegar

  • 6 -8 slices whole grain baguette



Puree beans in food processor, adding 1 to 2 tablespoons water for smoother texture is desired. Transfer to medium bowl. Heat 1 teaspoon oil in medium skillet. Add garlic, cook and stir 1 minute. remove from heat, add 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir into beans. Heat 1 tablespoon oil in same skillet over medium heat. Add spinach, cook 2-3 minutes or until wilted. Stir in vinegar, remaining 1/4 teaspoon salt and pepper. Preheat broiler. Brush Baguette slices with remaining 2 tablespoons oil. Broil until bread is golden brown and crisp. Top with bean puree and spinach. Serve immediately.

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