The Recipe: White Bean Spinach Ragout


  • 4 teaspoons olive oil
  • 2 medium onion, halved and thinly sliced
  • 2 14 1/2-ounce can diced tomatoes
  • 2 15- ounce can cannellini beans, white kidney beans or navy beans, rinsed and drained
  • 2 tablespoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 8 cups torn fresh spinach


  • In a large skillet, heat olive oil over medium-high heat. Add onion and cook it begins to caramelize. Stir in beans, tomatoes with liquid, Italian seasoning, and pepper. Cook and stir over medium heat, stirring occasionally until liquid is reduced. Stir in spinach; cover and cook about 30 seconds or just until spinach is wilted. Serve immediately or at room temperature.