Name: White Beans with Tomato and Spinach
Yield: 6 Servings
Ingredients: 1 10-ounce bag fresh spinach leaves; 3 tablespoons olive oil, divided; 1 cup sliced shallots (about 4 large); 24 grape tomatoes or cherry tomatoes; 2 teaspoons minced fresh rosemary; 1 cup low-salt chicken broth; 3 15-ounce cans cannellini (white kidney beans), drained

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Recipe information

Yield
6 Servings

Ingredients

10-ounce bag fresh spinach leaves

tablespoons olive oil, divided

cup sliced shallots (about 4 large)

grape tomatoes or cherry tomatoes

teaspoons minced fresh rosemary

cup low-salt chicken broth

15-ounce cans cannellini (white kidney beans), drained

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Preparation

Step 1
Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
Step 2
Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.
Step 3
Stir spinach into beans. Season with salt and pepper.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes