White bean and spinach skillet

• 1 tbsp olive oil
• 2 cloves garlic (sliced)
• 1 × 400g tin chopped tomatoes
• 2 × 400g tin white beans (drained, cannellini or butter beans)
• 100 g spinach (fresh or frozen)
• salt and black pepper (to taste)

Method

1. 1Warm the oil in a large frying pan and cook the garlic gently for a minute until fragrant.
2. 2Tip in the chopped tomatoes and beans, then stir to combine.
3. 3Bring to a gentle simmer and cook for 5 minutes, stirring now and then.
4. 4Stir through the spinach a handful at a time until it wilts down.
5. 5Season to taste and serve, with bread on the side if you like.