Tuscan beans all'uccelletto with sage and nutritional yeast on toast

Ingredients

For 1 serving

• Cooked cannellini beans160 g
• Canned peeled tomatoes120 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Nutritional yeast10 g
• Spinach60 g
• Black pepperto taste
• Saltto taste

Contains: gluten,

Method

1. Peel and crush the garlic; rinse and drain the cannellini beans; wash the spinach.
2. Heat the oil in a frying pan over medium heat with the garlic and sage for 1 minute, until the sage sizzles and smells fragrant.
3. Add the peeled tomatoes crushed with a fork and a pinch of salt and cook for 5 minutes, until the sauce reduces.
4. Add the beans and spinach and cook for another 5 minutes, stirring, until the spinach has wilted and the sauce has thickened; remove the garlic.
5. Meanwhile, toast the wholemeal bread for 2–3 minutes, until crisp; serve the beans on the toast with the nutritional yeast and a grind of black pepper.