Ingredients

• 4 thick slices country-style whole-wheat bread
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 4 medium plum tomatoes
• 1 15-ounce can white beans
• 1 10-ounce bag baby spinach
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/2 cup vegetable broth
• 1/4 cup sliced fresh basil

Cooking Instructions

1. Preheat oven to 450°F.

2. Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes.

3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly, until the spinach is just wilted, 2 to 3 minutes. Remove from the heat and stir in basil (or pesto). Spoon the bean-and-spinach mixture over the Parmesan toasts and serve hot.