1 (15 oz) can cannellini beans, drained and rinsed
2 cups baby spinach, finely chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
4 slices whole-grain bread
Instructions
Slice the tops from the 4 tomatoes. Scoop out the seeds and pulp, leaving sturdy tomato shells. Place the shells cut-side down on paper towels while you make the filling.
In a bowl, lightly mash half of the drained cannellini beans with a fork.
Add the remaining beans, chopped spinach, 1/2 cup feta, 1/4 cup parsley, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine.
Turn the tomatoes upright and divide the bean mixture among them.
Serve each stuffed tomato with 1 slice whole-grain bread.
