Three words describe this dish to a T: comforting, simple and fast.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

4 thick slices country-style whole-wheat bread
1/4 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
4 medium plum tomatoes, chopped
1 15-ounce can white beans, rinsed
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 or 2 tablespoons prepared pesto

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.

NUTRITION INFORMATION: Per serving: 270 calories; 10 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 44 g carbohydrate; 13 g protein; 15 g fiber; 729 mg sodium.
Nutrition bonus: Vitamin A (70% daily value), Vitamin C (35% dv), Calcium (30% dv), Iron (25% dv).

MAKE AHEAD TIP: The spinach-and-bean mixture can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave.

Great summer recipe, tastes great.

Connie, Canton, OH

I thought this was very easy to make and had an excellent flavor. I served it with the parmesan toasts as well as some garlic-herb pita chips. It was a big hit with my friends. I sent many home with the recipe!

Anonymous, Buffalo, NY

Loved it! Thought that this was everything it said it would be - comforting, simple, and fast. Everyone at the table thought it was delicious.

A, Portland, ME

I like the recipe except for the high sodium per serving. Any suggestions to reduce sodium? Thanx.

Dennis Lacilla, Hobe Sound, FL

Delicious! Very filling -- definitely can function as the main course.

Anonymous, New York, NY

This was excellent and so easy. Light, but hearty. I added extra fresh grated parmesan on top of each serving. Cut out some sodium by leaving out the 1/4 tsp. salt; it doesn't need it. I'll definitely send this recipe to friends.

Cam C., Winston-Salem, NC

This was a great recipe for a small dinner party. I made it for two consecutive parties. One variation that makes it even better: the mexican version. Use cilantro in place of basil, and chunky salsa in place of tomatoes.

Stephanie R., Somerville, MA

This was EXCELLENT! My boyfriend and I loved it. I substituded large slices of sourdough (the round loaf), and did use fresh basil instead of the pesto (with the 4 cloves of garlic already in it, I thought this was the better move), and served with slices of mango on side. I'm going to share it with the office folks today! Great Recipe!

Tammy, Concord, CA