Author Angela Litzinger at test.angelaskitchen.com
2medium onionhalved and thinly sliced
214 1/2-ounce can diced tomatoes
2 15-ouncecan cannellini beanswhite kidney beans or navy beans, rinsed and drained
1/2teaspoonground black pepper
8cupstorn 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.
White Bean Spinach Ragout —https://angelaskitchen.com/2008/08/12/white-bean-spinach-ragout/