Greek Bean Ragout with Feta and Spinach | Healthy Lunch

First, drain and rinse the white beans. Peel and crush the garlic, and wash and quarter the cherry tomatoes.

In a large pot, heat half a teaspoon of olive oil over low heat. Add the crushed garlic and sauté over medium heat for 30–60 seconds. Pour in the canned chopped tomatoes, add the quartered cherry tomatoes, dried oregano, and drained white beans. Cook over low-medium heat for 10–12 minutes.

Then add the sliced red bell pepper, lemon juice, and the finely grated zest of half a lemon to the ragout. Cook for another 5 minutes. Finally, add the fresh spinach and cook for another 1–2 minutes until the leaves wilt.