Ingredients
1
medium onion, chopped
1
slice bacon, snipped
2
cloves garlic, minced
1
can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1
can (14.5 oz) no-salt-added diced tomatoes, undrained
1 3/4
cups reduced-sodium chicken broth
1
teaspoon dried thyme, crushed
1/8
teaspoon black pepper
3
cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)
Preparation
In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.
