Lunch

Navy Bean Bruschetta is for Lunch.

Navy Bean Bruschetta takes several minutes to prepare.

Navy Bean Bruschetta takes several minutes to cook.

Navy Bean Bruschetta makes 10 servings.

The ingredients for Navy Bean Bruschetta are:

1 15 ounce can navy beans, drained and rinsed
1 cup baby spinach, rinsed, picked through and sliced
1/2 cup cherry tomatoes, halves
1 shallot, peeled and chopped
1 tablespoon fresh thyme
2 tablespoons extra virgin olive oil
2 tablespoons white wine or champagne vinegar
salt and pepper to taste
10 slices crusty whole wheat bread, cut into thick slices
2 garlic cloves, peeled and cut in half
2 tablespoons extra virgin olive oil, to grill the bread
fresh cracked black pepper, to taste
1/3 cup parmesan reggiano, to shave on top

Here is how you make Navy Bean Bruschetta:

Toss the navy beans, spinach, cherry tomatoes, shallot, thyme and olive oli together in a large bowl, season with salt and pepper to taste.Heat a cast iron skillet or saute pan over medium heat. Rub the bread with garlic and drizzle with olive oil. Grill the bread for 3-5 minutes per side, or until the bread has reached the desired level of crunch.To make the bruschetta topping. toss the ingredients together in a mixing bowl, season to taste with salt and pepper.Spoon a generous portion of the navy bean topping on each slice of toasted bread. Top with fresh cracked black pepper and shaved parmesan reggiano and enjoy!Serving Size: Makes 10Number of Servings: 10Recipe submitted by SparkPeople user THINGS2LEARN.

The nutritional information for Navy Bean Bruschetta is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 297.9

• Total Fat: 8.8 g
• Cholesterol: 2.6 mg
• Sodium: 469.5 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 6.4 g
• Protein: 10.7 g