Beans and Spinach Ragout

Serves 2 for dinner

This is a really quick and delicious pantry meal – well, except for the spinach, but you can certainly use bagged or frozen spinach. If you want this soupier, add some vegetable broth. Vegetarians can use Morningstar Breakfast Strips, which provide the bacon flavor.

1 14 oz can diced tomatoes

2 slices bacon, cut in 1-inch pieces

1 medium onion, halved and sliced thin

1 15 oz can cannelini white beans, rinsed and drained

4 cups loosely packed torn spinach

Red wine or balsamic vinegar

  1. In a large skillet, cook the bacon pieces until crisp. Remove with a slotted spoon, drain on a paper towel.
  2. Add onions to the skillet and cook about 3 minutes until just tender.
  3. Stir in beans, tomatoes and tomato juice. Cook and stir over medium heat until heated through.
  4. Stir in 3 cups of the spinach, cover and cook until just wilted, about 30 seconds.
  5. Stir in the bacon and remaining spinach.
  6. Spoon into individual bowls. Drizzle with about a teaspoon of vinegar each.

Serve with: Grated Parmigiano Reggiano or Pecorino Romano cheese

Copyright © 2001-2012 by The Still Waters Group

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