Rustic spinach and crushed bean Bruschetta

If you have leftover white cannellini beans from making the Greens and Beans soup, then let’s put those beans to use!

1 loaf of Sourdough bread, sliced
1 bag of spinach
Finely chopped yellow onion
2 cloves of garlic
Leftover white beans, drained of liquid (about 2 cups)
3 tablespoons of olive oil

Add 2 tablespoons of olive oil to a hot frying pan. Then add the white beans. You are essentially making refried beans, just with white beans and olive oil instead of vegetable oil and pinto beans. Fry up the beans, and crush them with a spatula as they are cooking. Add salt and pepper. You will end up with a scrumptious bean mash. In another pan, add 1 tablespoon of olive oil to sautee the onion and garlic. Add a little salt and pepper. Then sautee the spinach. Just a few minutes is all it needs. Toast the sliced bread and smear the bean mash onto the toasts. Scoop the sautéed spinach over the bean mash, and you have a hearty partner to a nice bowl of soup. This recipe will probably make about 8 toasts.