Heat the olive oil on medium. Add the red pepper and cook for 3 to 4 minutes. Stir in the spinach and cook for 3 to 4 minutes. Add the cannellini beans, heat through and serve over the toasted bread.
This recipe was provided by Mary Flynn, PhD, RD, research dietician at The Miriam Hospital. This recipe was part of a recent research study that found that olive oil may produce greater weight loss in breast cancer survivors compared to a more traditional low-fat diet. Find out more about the study and listen to Flynn describe the results.