White Beans and Spinach Ragout

By Jaclyn

Ingredients

• 1 (14.5 oz) can diced tomatoes
• 1 med onion, halved and thinly sliced
• 1 (15 oz) can cannellini beans, rinsed and drained
• 4 c. loosely packed fresh torn spinach
• 4 tsp. balsamic vinegar

Preparation

Step 1

1.) Drain tomatoes, reserve 1/3 c. liquid, set aside.

2.) Cook onions in olive oil, just until tender. Stir in beans, tomatoes, and reserved tomato liquid. Cook and stir over medium heat until heated through.

3.) Stir in 3 c. spinach; cover and cook just until wilted. Stir in remaining spinach. Drizzle with balsamic vinegar.