White Beans with Tomatoes and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)
3. Stir spinach into beans. Season with salt and pepper.
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