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 is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital.
Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.