Tuscan white bean and tomato skillet

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 tsp dried rosemary
• 300 g canned crushed tomatoes
• 450 g canned white beans, drained and rinsed
• 100 g baby spinach
• 1 tbsp balsamic vinegar
• 120 g crusty bread (4 slices)

Method

1. 1

   Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.

2. 2

   Add the garlic and rosemary and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes and white beans and simmer for 10 minutes.

4. 4

   Stir in the spinach and cook for 2 minutes until wilted.

5. 5

   Stir in the balsamic vinegar and serve with crusty bread.