30 minutes prep time | Serves 10 (makes 5 cups)

What you need:

• 4 c baby spinach leaves
• 1 can (15 oz) white beans, rinsed and drained
• 1 to 2 Tbsp fat-free, reduced-sodium chicken or vegetable broth
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp freshly squeezed lemon juice
• 1 to 2 cloves garlic, peeled and crushed
• Salt and freshly ground black pepper to taste
• 1/4 c chopped fresh flat-leaf parsley
• 1/2 c minced red onion (optional)
• 1/2 c grated carrots
• 1 jar (7 oz) roasted red peppers packed in water, drained and chopped

What you do:

1. In a dry nonstick skillet over medium-high heat, saute the spinach with a pinch of salt, stirring constantly until wilted, 3 to 4 minutes. Set aside to cool.
2. In a food processor, puree beans with broth, olive oil, lemon juice, garlic, salt and pepper. Add parsley and pulse until combined.
3. Spread half of the bean mixture onto a serving plate, smoothing the top flat. Layer the spinach evenly on top of the beans, and sprinkle on the onion and carrots. Top with a layer of roasted red peppers. Spread remaining bean puree over red peppers. Serve with whole-wheat pita wedges.

Per serving: 97 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 2 g Total fat (1 g mono), 217 mg Sodium, Vitamin K, Molybdenum, Vitamin A, Folate, Copper, Iron, Magnesium, Manganese