1 can (15 oz) cannellini beans, drained and rinsed
2 cups cherry tomatoes, halved
2 tbsp balsamic vinegar
3 cups baby spinach
1/4 cup grated Parmesan cheese
Instructions
Heat a large skillet over medium-high heat. Add the 1 lb ground beef and 1 diced onion. Cook for 7–9 minutes, breaking up the beef, until a food thermometer inserted into the center reads 160°F. Drain any excess fat.
Stir in the 2 minced garlic cloves, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for 30 seconds.
Add the 15 oz cannellini beans, 2 cups halved cherry tomatoes, and 2 tbsp balsamic vinegar. Cook for 4 minutes, stirring occasionally.
Stir in the 3 cups spinach and cook for 1–2 minutes, until wilted.
Remove the skillet from the heat and sprinkle with the 1/4 cup Parmesan.
